Pork Medallions in Tomatoes

This recipe mostly started because I received this can opener from Ando and Teedz for Christmas.

They told me that they wanted photographic proof when I figured out how to use it.

So here you go. The instructions are a little vague, saying simply that you put it on a can and rotate it slowly.

And if you think that there was something lost in translation, the French version says pretty much the same thing, but with more poetry. Literally, it tells you to sprinkle some poetry on it.  The accompanying diagram implies that you do something like this:

Which of course doesn’t work. There’s just not enough leverage.

However, if you use it like an old army (or camping) can opener, it works quite well.

And now that I’ve gotten that 14oz can of tomatoes open, I should figure out what to do with it, eh?

I’m so excited with the possibilities that my hands are shaking.

I also have a lovely pork tenderloin here, from which I have removed the silvery skin and excess fat.

So I sliced it into medallions, which I seasoned with salt and pepper.

And chopped up an onion and some (rather overgrown) garlic.

Then I heated a bit of olive oil in a cast iron skillet and browned the medallions, setting them aside when they were fully cooked.

Then I chucked in the onion and garlic and gave that a stir.

Lovely and soft now. I also squeezed in some lemongrass, oregano, and basil. Sounds like an odd combination but I like the lemongrass with the tomatoes.

Then I added the tomatoes and brought it to a simmer. Smells so good!

For a bit of starch, I added a generous sprinkle or two of this teeny star pasta, stellette. It takes pretty much no time to cook, about 7 minutes. If you want to skip this part, you can serve the dish on a bed of rice instead.

When the pasta was ready I chucked in the medallions to reheat.

And that is that. A hearty, hot, and quick meal for a cold, dark, winter’s night!  How’s that for poetry?