I took a small pork tenderloin out of the freezer late yesterday afternoon thinking that I might make breaded pork tenderloin with mushroom sauce. But instead I rubbed it with garlic and lots of fresh ground black pepper and roasted it for about 15 minutes in a hot oven. We had fried mushrooms, steamed green beans and potato pancakes on the side. And a light sauce made with the pan drippings a little Dijon mustard and chicken broth.
The Potato Pancakes were so good that I saved the extras and Moe had them with fried farm fresh eggs this morning for breakfast.