Florentine Pork Medallions

1. 1

   Preheat oven to 325 degrees.

2. 2

   Place tenderloin in baking dish sprayed with non-stick spray.

3. 3

   Season with salt and pepper to taste.

4. 4

   Bake 35-40 minutes or until desired doneness.

5. 5

   When pork is done, remove from pan and keep warm.

6. 6

   Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.

7. 7

   Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.

8. 8

   Slowly whisk in white wine; stir until smooth.

9. 9

   Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.

10. 10

    Gradually stir in milk; bring to a simmer.

11. 11

    Cook over medium heat until smooth and thick, stirring constantly.

12. 12

    Add chopped sun-dried tomatoes and spinach.

13. 13

    Continue cooking until completely heated through. Mixture will be somewhat thick.

14. 14

    Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.

15. 15

    Arrange pork medallions on serving plate, top with spinach-tomato mixture.

16. 16

    Season with salt and pepper, if desired.

17. 17

    Sprinkle asiago cheese over the top and serve hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.