Pork medallions, a' la le simple:

One may call it as a learning curve, if the kitchen personnel uses less and less pre-packaged seasoning, right?

I have no intention to challenge them as many are helpful or decent, only always-returning have to notice that in 81% while doing the seasoning, salt and pepper are just fine (and onions of course) for me. Like the above case: meat+onion+garlic+salt and pepper - also for extra flavours bacon. Had rice with mushrooms as side dish.

There'll be a repeat.