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!

• 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

• 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