I made these for dinner today. They were adapted from a pork tenderloin recipe by Elizabeth David in her "French Provincial Cooking". I served them with wilted spinach, boiled new potatoes, and blanched and fried chicory. It was very, very good. And very easy. And not all that expensive.
There is a very similar dish served around Rothenburg, Germany. I forget its German name but it translated to 'Old Soldier's Dish'. It was quite good. It was made with pork chops, not loin.
