I've made pork medallions several times this week--our grocery sells (5 or so, about an inch thick) pork medallions in a package for less than 4 euro, which I think is a good deal. You can always count on tenderloin to be good. Of course there are cheaper cuts of pork available, but I hate spending any amount of our scarce financial resources on pork that is rubbery and tough. That's the problem I have with cheap pieces of meat...I'm sure there are ways to cook them to make them good, but it's usually a very slow and tricky method, and if it doesn't work out, you've wasted your time, effort, and money on something inedible. Plus, the five medallions are a perfect serving size for Georg and I--he gets three and I get two.
I decided to rub the meat with curry powder and cook them in a skillet. To go on the side (or rather, underneath--see picture above), I made sweet potatoes which I boiled, drained, and then pureed with some butter and salt with my stick blender. For a vegetable I made garlic broccoli. You trim a head of broccoli into florets, and microwave covered with a few tablespoons of water for 4 minutes or so. Then you plunge the broccoli into cold water to keep the green color, and drain. Meanwhile, you slowly fry some sliced garlic in olive oil over low heat. When the broccoli's finished in the microwave, you dump it in the garlic oil and let it heat through. I think this is a really good method of cooking fresh broccoli, it doesn't get too mushy. However, the pan I used to heat the broccoli and garlic oil was too small, so I ended up maiming the broccoli considerably when I tried to mix it around with the oil. Oh well--if you make this, you will surely do better.
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