Herbed Pork Medallions with Bearnaise Sauce Ingredients:
pork tenderloin
1-1/2 to 2 lbs. (usually 2 pieces per pkg.)
2 boxes frozen chopped spinach, thawed
1 medium Spanish onion, chopped
3 cloves garlic
3 Tbs. butter
2 Tbs. chopped fresh rosemary or 1 Tbs. dried rosemary
4 Tbs. chopped fresh parsley
3/4 cup sour cream
1 large egg
salt and pepper
olive oil
bearnaise sauce (instructions below)
Preparation:
Preheat oven to 350 degrees. Butterfly each tenderloin by cutting down the center almost to the bottom. Pound butterflied tenderloins between two pieces of waxed paper until 1/2-inch thick.
Cover and refrigerate. Saute spinach, onion, and garlic in butter until the liquid is gone. Add rosemary and two tablespoons parsley. Combine sour cream and egg; add to spinach mixture. Salt and pepper to taste.
Spread spinach filling over each tenderloin. Roll up and secure with kitchen twine. Place tenderloins in greased baking dish. Drizzle with olive oil, and cover with aluminum foil. Bake 20 minutes, uncover, and bake another 15 to 20 minutes. Make bearnaise sauce.
Remove tenderloin from oven. Let stand five minutes before slicing into medallions. Cover with bearnaise sauce and garnish with remaining parsley.
Bearnaise Sauce
Ingredients:
1 tsp. dried tarragon or 2 tsp. fresh tarragon
2 tsp. chopped parsley
2 green onions, finely chopped
1/2 tsp. salt
1/2 cup white-wine vinegar
1/2 cup white wine
3 egg yolks
10 Tbs. butter
Preparation:
Combine tarragon, parsley, onions, salt, wine vinegar and wine in a saucepan and bring to a boil. Reduce heat and cook until liquid is reduced by half.
Combine this mixture with egg yolks in blender or food processor. Melt butter in saucepan. With machine running, slowly pour butter into sauce mixture.
