Ingredients

Instructions

  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.
  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, approximatley 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!