Tomato pesto enhances pork medallions

The Baltimore Sun

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

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