Florentine Pork Medallions - cooking recipe

Ingredients

1 lb pork tenderloin
2 -3 tablespoons all-purpose flour
1 cup white wine
1 cup milk
2 -3 tablespoons chopped sun-dried tomatoes
1/2 cup frozen chopped spinach, thawed and drained
2 -3 tablespoons grated asiago cheese
sea salt, to taste
fresh ground pepper, to taste

Preparation

Preheat oven to 325 degrees.
Place tenderloin in baking dish sprayed with non-stick spray.
Season with salt and pepper to taste.
Bake 35-40 minutes or until desired doneness.
When pork is done, remove from pan and keep warm.
Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
Slowly whisk in white wine; stir until smooth.
Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
Gradually stir in milk; bring to a simmer.
Cook over medium heat until smooth and thick, stirring constantly.
Add chopped sun-dried tomatoes and spinach.
Continue cooking until completely heated through. Mixture will be somewhat thick.
Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
Arrange pork medallions on serving plate, top with spinach-tomato mixture.
Season with salt and pepper, if desired.
Sprinkle asiago cheese over the top and serve hot!