Pork Medallions With Sun-dried Tomato Pesto - 2g Carbs, 1g Fiber
1 cup sun-dried tomatoes, drained, oil reserved
1 clove garlic, roughly chopped
1/4 cup fresh basil leaves, julienne
2 tablespoons capers, drained
1 pork tenderloin, sliced into 1-inch thick medallions
1/4 teaspoon salt
freshly ground pepper
2 tablespoons olive oil
1/2 cup each: white wine, canned chicken broth
Place sun-dried tomatoes, garlic, basil, capers and 2 tablespoons of the reserved oil in a food processor. Pulse until mixture forms coarse paste, adding 1 more tablespoon of the oil if needed; set aside.
Season the pork on both sides with the salt and pepper to taste. Heat the olive oil in a heavy skillet over medium-high heat. Cook the pork medallions until browned on one side, about 5 minutes. Turn; cook until just cooked through, about 3 minutes. Remove; keep warm.
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.
Makes 2 servings.
Calories 445, Fat 27 g, Carbs 2 g, Sodium 621 mg, Fiber 1 g
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