Florentine Pork Medallions

Total Time
Prep 20 mins
Cook 35 mins

An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!

Ingredients Nutrition


  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!


Most Helpful

I was in the mood for pork so I chose this and the first bite had me hooked! The meat was tender and the sauce was excellent!

Amanda's Pantry! August 27, 2009

What a great addition to my pork tenderloin recipes. This is so vey tasty! The spinach-tomato topping was very attractive; I'll try this one on company next.. The pork itself was juicy and tender. I added just a bit of reserved bacon fat after reading the reviews, but it didn't need much. I'll definitely make this again. Made for Aussie #17.

Lorraine of AZ June 08, 2008

Absolutely gorgeous!! I changed this, but only slightly, reading other reviews, realised juices from pork was the meaty flavour. My loin was very lean so rendered nearly nothing, I added about 1/2 teaspoon beef granules. I grated about 4 tablespoons gruyere, parmesan mix, I had this on hand. I added half this to the sauce and sprinkled the rest over the top, apart from that made as is. Perfectly cooked pork, was so juicy and tender and we wolfed this one down. I will be making this again and again. So creative of you Alskann to come up with such a winner being restricted on ingredients. I know I altered slightly but I am sure it would have the same outstanding flavour if you got enough juices from pork and made with your listed cheese. I only changed the cheese as I had that in my fridge. A definite winner!!!

The Flying Chef May 29, 2008

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