This happens to be pork loin medallions, but the sauce would work with chicken or beef or, I suppose, noodles or tofu.
I melted some butter in a saucepan and added some red wine, a sprig of rosemary, and some veggie stock, then cooked it down to next to nothing. Toward the end, I put the leftover already-cooked medallions into the sauce and warmed them up.
The potatoes were leftovers, too. I had cut little potatoes in half, tossed them in olive oil and seasoned salt, and roasted them at 450F for about 20 minutes.
Excellent Christmas Day lunch!
A WRITING PROMPT FROM ME TO YOU: Write about a medal or medallion.