I usually have pork tenderloins in the freezer, and they're a quick and healthy dinner option. A single pork tenderloin generally weighs about 1 pound, which means it's the perfect size for a family of four if you don't want leftovers. I recently saw this idea in Better Homes & Gardens magazine, and it was well received by my brood.
Cut a pork tenderloin crosswise into medallions about 1 to 1 1/4 inches thick.
Pound each piece lightly with the flat side of a meat mallet to flatten. Season as desired; I used Galena Street Rub for a little heat, but you could use cajun seasoning or whatever you like.
Preheat a nonstick skillet over medium heat. Finely chop about a cup of pecans. Dip the pork medallions into pure maple syrup (NOT pancake syrup!)
and then the pecans. Press the pecans in slightly so that they adhere.
Add about a tablespoon of olive oil to the skillet. When it's shimmering, add 4 to 6 of the pork medallions.
Cook for 3 to 4 minutes per side, no longer because you want it barely pink in the middle. Continue cooking in batches, then remove medallions and add about 2 Tbsp. maple syrup, a dash of cayenne, maybe a little cumin, and 1/2 cup fresh orange juice to the skillet (or use a good not-from-concentrate OJ like my favorite):
Reduce until slightly thickened and pour over the pork medallions. Garnish with fresh orange wedges.
We ate it all, or as they would say in New Orleans, it was Gone Pecan!