Pork medallions with sun-dried tomato pesto
1 cup sun-dried tomatoes, drained, oil reserved
1 clove garlic, roughly chopped
1/4 cup fresh basil leaves, julienned
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2 tablespoons capers, drained
1/4 teaspoon salt
Freshly ground pepper
1 pork tenderloin, sliced into
1-inch thick medallions
2 tablespoons olive oil
1/2 cup each: white wine, canned chicken broth
Makes 2 servings.
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.
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.
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.
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.