A quick sear and braise is all that's needed to turn pork tenderloin into an elegant dish. The fresh cheese simply melts over the pork to finish the dish.
- Portion size 4 servings
Ingredients
Method
Trim off silverskin (connective tissue) and surface fat from pork; cut crosswise into 8 medallions. Mix together flour, half of the salt and the pepper; press medallions into flour mixture to coat all over. Cut cheese into 8 equal slices.In large skillet, heat oil over medium heat; cook garlic until golden; remove from pan and discard. Increase heat to medium-high. Add fennel seeds and hot pepper flakes; fry for 20 seconds.
Add pork; cook, turning twice, until golden, about 3 minutes. Add wine; cook, turning pork once, until reduced to about 1 tbsp.
Stir in tomatoes and remaining salt. Reduce heat to medium; cover and cook, turning pork once, until just a hint of pink remains inside pork, 3 to 4 minutes.
Stir in basil; turn pork and reduce heat to low. Place 1 slice cheese on each medallion; cover and cook until melted, 4 to 5 minutes.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 359 mg
- Protein 47 g
- Calories 453.0
- Total fat 24 g
- Potassium 614 mg
- Cholesterol 132 mg
- Saturated fat 11 g
- Total carbohydrate 8 g
%RDI
- Iron 15.0
- Folate 10.0
- Calcium 33.0
- Vitamin A 13.0
- Vitamin C 12.0
