This savory, creamy, all-together tasty dish is an easy one pan skillet dish that proves pesto's not just for pasta! Our Pesto Pork Medallions are an elegant, company-ready main course that is sure to impress again and again. But, just between us, it only takes ten minutes to whip up! That's a ton of gourmet flavor in absolutely no time at all.
- 1 1/2 pounds boneless pork loin
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons (1/2 stick) butter, divided
- 1/2 cup heavy cream
- 1/2 cup pesto sauce
- 3 plum tomatoes, cut into 1/4-inch slices
- Place pork loin on a cutting board and cut into 1/2-inch-thick slices. One at a time, lay each slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin until it’s about 1/4-inch thick. Repeat until all the pork is flattened.
- Place flour in a shallow dish. Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add pork and cook in batches 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove pork to a covered platter to keep warm.
- Add cream and pesto to skillet; mix well. Add tomatoes and cook 3 to 5 minutes, or until thoroughly heated. Spoon tomatoes and sauce over pork medallions and enjoy.
And births this date include...
1956 – Linda Hamilton, American actress