Pork Medallions with Sun Dried Tomato Pan Sauce
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Georgeanne Brennan
total prep 180 calories/serving
The pan juices are blended with a little chicken broth, white wine, and sour cream, plus sun dried tomatoes to make a creamy sauce that compliments the delicate flavor of the pork.
- 2 pork tenderloins, each about 3/4 pound, trimmed of any silver skin and extra fat (ask your butcher to do it).
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons minced fresh thyme leaves
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons butter
- 1/4 1/2 cup white wine
- 1/4 1/2 cup chicken broth
- 3 halves sun-dried tomatoes
- 2 3 tablespoons crème fraîche or sour cream
- Preheat an oven to 400°F.
- Rub the meat all over with half the olive oil. Rub with the garlic, thyme, salt, and pepper.
- In an ovenproof skillet, heat the remaining olive oil and butter over medium-high heat. When the butter foams, add the tenderloins and sear them until browned, about 3 minutes. Turn and sear the other side another 3 minutes. Place the skillet in the oven and cook the tenderloins until only a hint of pink remains, 12 to 15 minutes.
- Return the frying pan to the stovetop. Remove the meat to a platter and cover loosely with aluminum foil to keep warm. Be sure to use an oven mitt while preparing the sauce that frying pan handle is hot!
- Over medium high heat, add the wine, stirring to scrape up any clinging bits. Add the chicken broth and minced sundried tomatoes. Reduce the heat to low. Simmer 2 to 3 minutes, then stir in the crème fraîche or sour cream.
- Cut the tenderloins into 1/2-inch thick pieces and arrange them on a platter. Spoon the hot sauce over them and serve immediately.