Pork Medallions With Sundried Tomato Pesto

1. 1

   Place sun-dried tomatoes, garlic, basil, capers and 2 tablespoons of reserved oil in food processor. Pulse until mixture forms paste, adding 1 more tablespoon of oil if needed.

2. 2

   Season pork on both sides with salt and pepper to taste; heat olive oil in heavy skillet over medium-high heat. Cook pork medallions until browned on one side, about 5 minutes. Turn; cook until cooked through, about 3 minutes. Remove; keep warm.

3. 3

   Add the wine to the skillet over medium-high heat, scraping up any browned bits. Add chicken broth; allow mixture to reduce by half, about 5 minutes. Remove from heat. Stir in 2 tablespoons of the sun-dried tomato pesto, stirring until mixture begins to thicken, about 1 minute. Serve medallions on 2 dinner plates; divide sauce evenly over both servings.

4. 4

   Nutritional information per serving: 445 calories, 56 percent of calories from fat, 27 g fat, 6 g saturated fat, 124 mg cholesterol, 2 g carbohydrates, 41 g protein, 621 mg sodium, no fiber.

* Per serving · 4 servings · Values may vary.