I bought a couple of pork tenderloin while it was on sale ($3.80/pound), and decided to make up a easy recipe to cook all of them. I love to cook, but I never follow recipes exactly and I never use measuring spoons, so you would have to use your own imagination.

1). Cut pork tenderloin into thin slices (about 0.5 inch)

2). Season the sliced tenderloin.
salt and pepper to taste, cooking wine, a little bit of egg (I used half of an egg), rosemary, thyme, and garlic powder.

3). In an nonstick pan, heat a couple of tablespoons of olive oil. Sear the tenderloin (do the searing in several batches, so the meat would be slightly brown and not soggy)

4). In the same pan, pour all the seared tenderloin in, add a couple dashes of red pepper flakes (the amount depends on your taste). Open up a jar of
Vodka sauce (vodka sauce is a marinara sauce with cream, you can substitute with just marinara sauce and add some cream for richness), and pore about one cup of sauce into the pan. I also added a tablespoon of soy sauce for a darker color. Let it simmer for about 5 minutes and voila.
Top your creation with some cheese of your choice. I used aged provolone.

Carb count for this dish is low
pork and spices have negligible carb.
I would just count the carb for the vodka sauce and whatever cheese you decide to top the pork.

Sounds good! I like the idea of the tomato cream sauce. Does the pork tenderloin stay tender since you're slicing it before cooking?

Pork tenderloin stays tender even if you overcook it a little. The key is to use plenty of olive oil in a hot pan to sear the juice in.

Thanks for the response! I'll have to give this a try. My favorite herbs are rosemary and thyme, so this one caught my eye!

I thought this was very good-and fast, which is always appreciated. I omitted the garlic powder and used 1 clove minced instead. I also used ground ceyanne in place of the red pepper flakes. Very tasty.

Hi, this sounds pretty yummy, I love pork medallions, just usually pansear them and then have a butter/wine jus over top...

Can I ask, what did you use the egg for in the seasoning? (and how did you manage half an egg?)

I used a small whole egg. After I rinsed the pork, I sliced it, and put into a bowl with the beaten egg and other ingredients. i just tossed it all up before frying. Perhaps I made an assumption about how it was to be prepared but it was tasty this way. :-)

Ah, got it. The egg "carried" the seasonings and provided a little coating... yum!