Pork Tenderloin and Black Bean Salsa

Pork Tenderloin Medallions:
Pork tenderloin; cut into 1/2 inch medallions
Vegetable Cooking Oil
1 egg
Crushed crackers (1 to 2 pkgs as needed)
Salt and pepper to taste
Water
Black Bean Salsa:
1 can (15 oz.) diced tomatoes
1 can (15 oz.) Black beans, drained and rinsed
1 tsp. minced garlic
1 small chopped onion
1 tsp. chopped jalapeno pepper (optional)
Pinch or two of salt
Medallions: Cut pork tenderloin into 1/2 inch to 1 inch medallions. Break egg into small bowl. Ass a bit of water to make egg wash and beat with a fork. Crush and pour cracker crumbs into another bowl. Add salt and pepper to crumbs to taste. In a skillet, pour vegetable oil to about one inch or so and heat over medium high. While oil heats, dip a medallion in the egg wash then the crumbs. Place in hot oil and fry on both sides until they are golden brown. Fry one medallion and check for doneness, then cook the rest.
Salsa: Pour the tomatoes into a medium sized bowl. Add black beans, onion, garlic, salt and jalapeno. Stir well. Cover and let sit in fridge while cooking pork. (Or make the night before)
To serve: Place medallions on plate and spoon salsa either on top of pork or beside it. Other side dish options: potatoes, green beans, corn, stuffing … Use what you and your family like.