As the weather gets cooler, my dinner thoughts turn to comforting roasts. Then the time crunch of real life intrudes. To satisfy my craving but keep cooking time short, I slice pork tenderloin (the small filet, not the loin) or less costly pork loin roast (the rib end, not the tougher center cut) into medallions and quickly saute them. Problem solved.
Pork goes well with dried fruit such as prunes and is nice with a side dish of spinach. If you have time, serve this dish with rice or a salad of greens, pears and walnuts.
To saute spinach, heat a tablespoon of oil in a skillet over medium heat. Add a pound of baby spinach by the handful, stirring and adding more as the spinach cooks down. This should only take a few minutes. Season with salt and serve.