Print Recipe

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
  • 1/2 teaspoon 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


  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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