Pork Medallions With Sundried Tomato Pesto

• 1 cup sun-dried tomatoes, drained, oil reserved
• 1 clove garlic, roughly chopped
• 1/4 cup fresh basil leaves, julienned
• 2 tablespoons capers, drained
• 1/4 teaspoon salt
• Freshly ground pepper
• 1 pork tenderloin, sliced into
• 1-inch thick medallions
• 2 tablespoons olive oil
• 1/2 cup each: white wine, canned chicken broth

1. Place sun-dried tomatoes, garlic, basil, capers and 2 tablespoons of reserved oil in food processor. Pulse until mixture forms paste, adding 1 more tablespoon of oil if needed.
2. Season pork on both sides with salt and pepper to taste; heat olive oil in heavy skillet over medium-high heat. Cook pork medallions until browned on one side, about 5 minutes. Turn; cook until cooked through, about 3 minutes. Remove; keep warm.
3. Add the wine to the skillet over medium-high heat, scraping up any browned bits. Add chicken broth; allow mixture to reduce by half, about 5 minutes. Remove from heat. Stir in 2 tablespoons of the sun-dried tomato pesto, stirring until mixture begins to thicken, about 1 minute. Serve medallions on 2 dinner plates; divide sauce evenly over both servings.
4. Nutritional information per serving: 445 calories, 56 percent of calories from fat, 27 g fat, 6 g saturated fat, 124 mg cholesterol, 2 g carbohydrates, 41 g protein, 621 mg sodium, no fiber.

tomatoes, clove garlic, fresh basil, capers, salt, freshly ground pepper, pork tenderloin, medallions, olive oil, white wine

Taken from www.epicurious.com/recipes/member/views/pork-medallions-with-sundried-tomato-pesto-50060170 (may not work)