My pork tenderloin thawed enough to be just right for cutting. So I cut the silverskin off it and cut three nice rounds from the center. And put the rest back in the freezer.
I think I'm going to give the pepper sauce recipe I used the other night another try. It was thinner than I wanted before, but I was on time constraints on account of meat temperature. I'll have a little more latitude with the pork.
Along with mashed potatoes... and I'm hoping I have a can of creamed corn in the pantry. I usually use that for a three bean soup recipe, but have a taste for some plain old creamed corn.