Creamy Pork Tenderloin Medallions

My Creamy Pork Tenderloin Medallions will be a great addition to your meal plans. The juicy, tender pork medallions are bathed in a creamy sun-dried tomato and baby spinach sauce. The creamy sauce gives this easy dish an elegant, restaurant-worthy appearance, ideal for a dinner party. And yet, it is so simple to make that it’s perfect for busy weeknights. In fact, you can have it on the table in thirty minutes or less!
Ingredients:
For the Pork Tenderloin Medallions
- 2 pork tenderloins – about 400 g (14 oz) each – at room temperature
- ¼ cup (40 g) plain/all-purpose flour
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tsbp unsalted butter
For the Creamy Sauce
- 3 cloves garlic – finely chopped
- 1 teaspoon fresh rosemary – finely chopped
- ¼ teaspoon red chilli pepper flakes
- 2 cups (500 ml) heavy whipping/thickened cream
- 2 cups baby spinach leaves – firmly packed
- ¾ cup sun dried tomatoes – drained and cut into strips
- sea salt and freshly ground black pepper – to taste
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
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