pork medallions with pesto cream sauce
Pork Medallions with Pesto Cream Sauce 1 (1 1/4 to 1 1/2 pound) boneless center-cut single pork loin, cut into 1/2-inch-thick slices 1/2 cup all-purpose flour 1/2 teaspoon salt
Ingredients
- 1(1 1/4 to 1 1/2 pound) boneless center-cut single
- 1/2cupall-purpose flour
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 4tablespoon(1/2 stick) butter, divided
- 1/2cupheavy cream
- 1/2cuppesto sauce
- 3plum tomatoes, cut into 1/4-inch slices
Directions
- 1
Pork Medallions with Pesto Cream Sauce 1 (1 1/4 to 1 1/2 pound) boneless center-cut single pork loin, cut into 1/2-inch-thick slices 1/2 cup
- 2
Place the flour in a shallow dish
- 3
Season the pork medallions with the salt and pepper, then place in the flour and coat evenly on both sides
- 4
Melt 2 tablespoons butter in a large skillet over medium-high heat
- 5
Add the pork and cook in batches for 2 to 4 minutes per side, or until golden, adding more butter as needed
- 6
Remove the pork to a covered platter to keep warm
- 7
Add the cream and pesto to the skillet
- 8
Add the tomatoes and cook for 3 to 5 minutes, or until thoroughly heated