Pork Medallions (cut from a tenderloin), and potato cubes, rubbed with kosher salt, ground black pepper, oregano, garlic powder, and rosemary, then pan (or actually, wok) fried (separately) at high temperature so everything gets a nice crust on it. Eaten with salad so there is SOMETHING in the meal that isn’t deliciously oil saturated.
I want to figure out some kind of sauce to add a little moisture to the affair, but I couldn’t come up with anything suitable this time. It seems like a sour cream base with something vegetable-y (parsley?) would be good, but I haven’t quite worked it out.