recipe courtesy of Chef Humberto Armenta, Chef at Angeli’s Italian Restaurant, Naperville, Illinois
- 2 lbs pork tenderloin, cut into 11⁄2 to 2 oz medallions
- 1 lb margarine
- 4 tsp fresh garlic, chopped
- 11⁄2 lbs portabella mushrooms, cut into strips
- 12 oz fresh spinach
- 4 oz sundried tomatoes
- 12 oz unsalted butter
- 2 cups J. Lohr Estates Seven Oaks Cabernet
- 12 oz beef base
Lightly coat each side of the medallions in flour seasoned with salt and pepper. In a sauté pan, heat margarine until melted and hot. Place the medallions in the pan with the hot margarine and cook for two minutes on each side, lightly browning. Remove the cooked medallions and set aside.
Discard the used margarine but keep the same pan with the residue still in the pan. Add the garlic, mushrooms, spinach, sundried tomatoes and butter, and place on high heat. Combine by stirring all the ingredients together and scraping the residue from the bottom of the pan. Add the J. Lohr Estates Cabernet and beef base to the pan and continue to stir at high heat. Reduce the liquid by half, then add the cooked medallions to the pan and heat for one minute. Serve with a delicious glass of J. Lohr Estates Seven Oaks Cabernet and enjoy!