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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (258g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons asiago cheese |
||
| Calories 266 | ||
| Calories from Fat 77 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 3.6g | 17% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 137mg | 5% | |
| Potassium 674mg | 19% | |
| Total Carbohydrate 9.0g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.4g | ||
| Protein 26.7g | 53% | |
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Florentine Pork Medallions
By: Alskann
Jan 30, 2008
An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!
SERVES 4
Ingredients
- 1 lb pork tenderloin
- 2-3 tablespoons all-purpose flour
- 1 cup white wine
- 1 cup milk
- 2-3 tablespoons chopped sun-dried tomatoes
- 1/2 cup frozen chopped spinach, thawed and drained
- 2-3 tablespoons grated asiago cheese
- sea salt, to taste
- fresh ground pepper, to taste
Directions
1
Preheat oven to 325 degrees.2
Place tenderloin in baking dish sprayed with non-stick spray.3
Season with salt and pepper to taste.4
Bake 35-40 minutes or until desired doneness.5
When pork is done, remove from pan and keep warm.6
Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.7
Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.8
Slowly whisk in white wine; stir until smooth.9
Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.10
Gradually stir in milk; bring to a simmer.11
Cook over medium heat until smooth and thick, stirring constantly.12
Add chopped sun-dried tomatoes and spinach.13
Continue cooking until completely heated through. Mixture will be somewhat thick.14
Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.15
Arrange pork medallions on serving plate, top with spinach-tomato mixture.16
Season with salt and pepper, if desired.17
Sprinkle asiago cheese over the top and serve hot!
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Featured Reviews for This Recipe
From: Lorraine of AZ
On Jun 8, 2008
What a great addition to my pork tenderloin recipes. This is so vey tasty! The spinach-tomato topping was very attractive; I'll try this one on company next.. The pork itself was juicy and tender. I added just a bit of reserved bacon fat after reading the reviews, but it didn't need much. I'll definitely make this again. Made for Aussie #17.
From: CarolAT
On Feb 23, 2008
My DH and I were invited to an RSC dinner where PaulaG prepared this dish. The medallions were cooked at a higher temperature than was called for in the recipe, and they came out very tender. The presentation of the chopped spinach and sun dried tomato sauce was very elegant, and added a lot to the dish.
From: The Flying Chef
On May 29, 2008
Absolutely gorgeous!! I changed this, but only slightly, reading other reviews, realised juices from pork was the meaty flavour. My loin was very lean so rendered nearly nothing, I added about 1/2 teaspoon beef granules. I grated about 4 tablespoons gruyere, parmesan mix, I had this on hand. I added half this to the sauce and sprinkled the rest over the top, apart from that made as is. Perfectly cooked pork, was so juicy and tender and we wolfed this one down. I will be making this again and again. So creative of you Alskann to come up with such a winner being restricted on ingredients. I know I altered slightly but I am sure it would have the same outstanding flavour if you got enough juices from pork and made with your listed cheese. I only changed the cheese as I had that in my fridge. A definite winner!!!
From: NcMysteryShopper
On Mar 1, 2008
This was a creative use of the contest ingredients and a very easy recipe to prepare. Our pork tenderloin was perfectly cooked. The Florentine topping was good, but it did not seem to pair as well as I would have thought with the tenderloin. I think what accounted for this disjointedness was the lack of pork drippings from our tenderloin. I managed to get one scant tablespoon out of the pan. If there had been more drippings I think this would have added what I felt was missing. Maybe a higher cooking temperature would have produced more drippings. I noticed after dinner that the sauce was still on the plates and the tenderloin had been eaten. Great Recipe. Good Luck Chef.
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