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Ingredients
| pork tenderloin: 1 lb |
| all-purpose flour (unsifted): 3 Tbl |
| white wine: 1 cup |
| 2% milk: 1 cup |
| sun-dried tomatoes: 3 Tbl (chopped) |
| frozen chopped spinach: 1/2 cup (thawed and drained) |
| Asiago cheese (grated): 3 Tbl |
| sea salt (to taste) |
| black pepper (fresh ground//to taste) |
Florentine Pork Medallions
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Preheat oven to 325 degrees.
- Place tenderloin in baking dish sprayed with non-stick spray.
- Season with salt and pepper to taste.
- Bake 35-40 minutes or until desired doneness.
- When pork is done, remove from pan and keep warm.
- Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
- Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
- Slowly whisk in white wine; stir until smooth.
- Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
- Gradually stir in milk; bring to a simmer.
- Cook over medium heat until smooth and thick, stirring constantly.
- Add chopped sun-dried tomatoes and spinach.
- Continue cooking until completely heated through. Mixture will be somewhat thick.
- Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
- Arrange pork medallions on serving plate, top with spinach-tomato mixture.
- Season with salt and pepper, if desired.
- Sprinkle asiago cheese over the top and serve hot!