A delightful dish featuring tender pork medallions topped with a creamy spinach and sun-dried tomato sauce, perfect for a comforting dinner.
Preheat your oven to 325°F.
Preheating ensures even cooking of the pork.
Place the pork tenderloin in a baking dish sprayed with non-stick spray.
Spraying the dish prevents sticking and makes cleanup easier.
Season the pork with sea salt and freshly ground black pepper to taste.
Season generously for enhanced flavor.
Bake the pork in the preheated oven for 35-40 minutes or until it reaches your desired doneness.
Use a meat thermometer to ensure the pork is cooked to 145°F.
Remove the pork from the oven and let it rest while you prepare the sauce.
Resting allows the juices to redistribute, keeping the meat tender.
In a medium sauté pan, heat 2-3 tablespoons of the pork drippings over medium-high heat.
If there are no drippings, use butter or olive oil.
Whisk in the flour and cook for 1 minute, stirring constantly.
Cooking the flour removes the raw taste and thickens the sauce.
Slowly whisk in the white wine and stir until smooth.
Add the wine gradually to avoid lumps.
Reduce the heat and cook until the mixture thickens and reduces by half.
Stir occasionally to prevent sticking.
Gradually stir in the milk and bring to a simmer.
Simmering helps the sauce achieve a creamy consistency.
Add the chopped sun-dried tomatoes and spinach, stirring until heated through.
Ensure the spinach is fully thawed and drained if using frozen.
Slice the pork tenderloin into medallions about 1/4-1/2 inch thick.
Use a sharp knife for clean cuts.
Arrange the pork medallions on a serving plate and top with the spinach-tomato sauce.
Arrange neatly for an appealing presentation.
Sprinkle grated Asiago cheese over the top and serve hot.
Serve immediately for the best flavor and texture.
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