Pork Medallions with Soy/Maple Drizzle and Sweet Potato Mash

Fall weather is here...and so is comfort food. Meat and potatoes, please! In the summer I grill everything, in the winter you'd think I roast. But I don't. It takes to long. I braise or sear, depending on if I have four hours or 15 minutes. Maybe when Jack's 15 years old and eating like a horse I'll have a reason to roast a three pound hunk of beef. Anyway, this is from Cooking Light and is super easy and quick (should take 20-30 mins, prep included) and still gives that "slaved over an oven" vibe that a comfort meal kinda needs.

Maple Drizzle
2 tsp butter
1 garlic clove, minced
2 tbsp lime juice
2 tbsp maple syrup
1 1/2 tbsp soy sauce
1 tsp water
1/2 tsp cornstarch

Pork Medallions
1 tbsp canola oil
1 1lb pork tenderloin cut crosswise into 12 medallions
Dash of salt, garlic powder, pepper

Potatoes
2-3 sweet potatoes, peeled and cubed
2 tbsp butter
1/4 cup milk
salt and pepper

1. Start with the potatoes - add potatoes to a pot and cover with water. Bring to a boil and let cook for about 10 min or until the potatoes are soft and mashable.

2. While potatoes are cooking, heat a large pan over medium high heat. Arrange the pork on a plate or cutting board and gently press each with the palm of your hand to flatten them a bit. Sprinkle with salt, pepper, garlic salt. Add oil to the pan and cook the pork, about 3 mins per side. Remove and let rest for about 5 mins.

3. Drain the potatoes, mash them and add butter, milk, salt and pepper.

4. Make the drizzle - melt the butter in a small saucepan. Add garlic and cook for 30 seconds. Add lime juice, maple syrup, soy sauce and bring to a simmer. Stir together the water and cornstarch and add to the sauce to thicken. Drizzle over the pork and serve with potatoes.