Cut the Pork Tenderloin (1) into 4 even pieces, then flatten with a meat mallet into medallions.
Mix Parmesan Cheese (1/2 cup) and Corn Starch (1/2 cup), then season with Cayenne Pepper (to taste) and Granulated Garlic (to taste). Dip and press both sides of the medallions into the mixture.
Heat up a pan with Extra-Virgin Olive Oil (to taste). Sauté the medallions together with Baby Potato (16) until the pork is cooked to your liking and the potatoes are golden and crisp.
Plate the potatoes on a serving dish, reserve the pork on a warm plate
In the same pan, add some more Extra-Virgin Olive Oil (to taste) and Sauté Bell Pepper (1/2) together with Onion (1/2) and Cremini Mushroom (6). Season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Top the potatoes with the medallions. Add 1 Tbsp of Tomato Sauce (4 tablespoon) to each medallion, then top with the sauteed veggies.
Serve immediately and enjoy!