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Pork Medallions with
Pesto Cream Sauce



  1. Lay each pork loin slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.
  2. Place the flour in a shallow dish. Season the pork medallions with the salt and pepper, then place in the flour and coat evenly on both sides.
  3. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the pork and cook in batches for 2 to 4 minutes per side, or until golden, adding more butter as needed.
  4. Remove the pork to a covered platter to keep warm.
  5. Add the cream and pesto to the skillet; mix well. Add the tomatoes and cook for 3 to 5 minutes, or until thoroughly heated. Pour over the pork medallions and serve.


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