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WHAT YOU’LL NEED:

• 1 fresh pork tenderloin
• salt and pepper
• olive oil
• 3 cloves sliced fresh garlic
• 5 oz. can tomato juice
• fresh chopped chives or parsley

LET'S COOK

Trim any excess fat or gristle from the pork tenderloin. Cut it into 1" thick slices. Place the pork cut side down on the cutting board and, using the palm of your hand, press on each one to flatten it. The goal is to make all the medallions of equal thickness; they’ll cook uniformly that way. Season both sides of each pork medallion with salt and pepper.

Heat a dash of oil in a sauté pan. Slide in the pork and cook on both sides until just done and nicely browned. Remove the pork to a plate and keep warm in a very low oven.

Leave the pan on the burner and add a tablespoon of olive oil and then the garlic. Stir it around to begin cooking the garlic, then pour in the tomato juice. Let the liquids reduce or cook down by 1/3 to ½, then pour it over the pork and serve it up.

MORE IDEAS:

Finely diced red onion will work in place of the garlic.

V8 juice is a fine alternative to the tomato juice.