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Pork Medallions with Sun Dried Tomato Pan Sauce

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Pork Medallions with Sun Dried Tomato Pan Sauce

Pork Medallions with Sun Dried Tomato Pan Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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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.