We celebrated the inauguration of President Joe Biden and Vice President Kamala Harris with a special dinner that stars one of our favorite pork preparations. It's a Jacques Pepin recipe and it couldn't be easier. 

Pork paillards does require a special tool for prepping -- a meat tenderizer -- and that was the one challenge I faced when getting ready to make the dish. I couldn't find that wooden mallet that's been in my tool kit forever. 

That's what comes from having two separate homes, one on the road, the other in a cozy space with so many places for those kind of things to hide. Instead, I used a rolling pin and that worked just fine.

I cut the tenderloin into 3-inch thick medallions and whacked away until there were about an inch thick. Those were sprinkled generously with rosemary, salt and pepper and drizzled with olive oil. Those paillards can sit in the fridge until you're ready to cook. I seared them in a hot grill pan, turning after a couple of minutes on each side. Finish them in a warm oven for about five minutes and you're good to go.

Questions? Send me an email at goingmobile@spokesman.com.

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