Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes before slicing and pan frying. When one merely pan-fries after dredging in oil, the outsides get crispy and blacken before the inside of the meat can cook, which results in improperly cooked meat. If you wait too long, though, the sauce reduces too much to be sufficient to cover the medallions. Other than those small things, the flavor of this dish is really good. I liked the sauce a lot - robust, but not overpowering, and delicious without being too creamy.
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Good, solid dish. I would recommend cooking the pork roast in the oven for 15-20 minutes...