We used sun-dried tomatoes packed in olive oil in a pesto to dress up these easy pork medallions. If using dehydrated sun-dried tomatoes, rehydrate first in a cup of hot water for 15 to 20 minutes until soft.
You will have plenty of the sun-dried pesto left over for another use, such as spreading on bread for an appetizer or snack. A California pinot noir would go nicely with this.
Joe Gray writes for the Chicago Tribune, which provided the recipe analysis.
Pork Medallions With Sun-Dried Tomato Pesto
Makes 2 servings
1 cup sun-dried tomatoes, drained, oil reserved
1 clove garlic, roughly chopped
1/4 cup fresh basil leaves, julienne
2 tablespoons capers, drained
1 pork tenderloin, sliced into 1-inch thick medallions
1/4 teaspoon salt
freshly ground pepper
2 tablespoons olive oil
1/2 cup each: white wine, canned chicken broth
Place sun-dried tomatoes, garlic, basil, capers and 2 tablespoons of the reserved oil in a food processor. Pulse until mixture forms coarse paste, adding 1 more tablespoon of the oil if needed; set aside.
Season the pork on both sides with the salt and pepper to taste. heat the olive oil in a heavy skillet over medium-high heat. Cook the pork medallions until browned on one side, about 5 minutes. Turn; cook until just cooked through, about 3 minutes. Remove; keep warm.
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.
Per serving: 445 calories, 27 grams fat, 6 grams saturated fat, 124 milligrams cholesterol, 2 grams carbohydrate, 41 grams protein, 621 milligrams sodium, 0 grams fiber