Spicy peachy pork tenderloin medallions. Slice tenderloin into medallions, dry with paper towels, and season with garlic salt and black pepper. Brown in butter, in batches if necessary, remove from pan. Sauté veggies in browned bits, remove, and keep warm. Add meat back to pan with a minced garlic. Add a can of peaches (or fresh if available, my market was out) with about half the juice. Add a squeeze of honey, a generous zig zag of siracha, plus more salt and pepper to taste. Right before serving, stir in chopped green onions.