I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.

Ingredients

1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste

Method

1. Preheat oven to 325 degrees.

2. Place tenderloin in baking dish sprayed with non-stick spray.

3. Season with salt and pepper to taste.

4. Bake 35-40 minutes or until desired doneness.

5. When pork is done, remove from pan and keep warm.

6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.

7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.

8. Slowly whisk in white wine; stir until smooth.

9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.

10. Gradually stir in milk; bring to a simmer.

11. Cook over medium heat until smooth and thick, stirring constantly.

12. Add chopped sun-dried tomatoes and spinach.

13. Continue cooking until completely heated through. Mixture will be somewhat thick.

14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.

15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.

16. Season with salt and pepper, if desired.

17. Sprinkle asiago cheese over the top and serve hot!

I served over celeriac mash.

All photos taken by me unless otherwise stated.