Pork Medallions with Sun-Dried Tomato Pesto

By ccavaletti

Ingredients

• 1 c sun-dried tomatoes, drained, oil reserved
• 1 clove garlic, roughly chopped
• 1/4 c fresh basil leaves, julienned
• 2 Tbsp capers, drained
• 1/4 tsp salt
• Freshly ground black pepper
• 1 pork tenderloin, sliced into 1-inch thick medallions
• 2 Tbsp olive oil
• 1/2 c white wine
• 1/2 c chicken broth

Details

Servings 2
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Place sun-dried tomatoes, garlic, basil, capers and 2 Tbsp of the reserved oil in a food processor. Pulse until the mixture forms a coarse paste, adding 1 more Tbsp of 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 Tbsp of the sun-dried pesto, stirring until mixture begins to thicken, about 1 minute.

Serve medallions on 2 dinner plates; divide sauce evenly over both servings.

From The Chicago Tribune