Pesto Pork

• 1 1/4 - 1 1/2 lbs single boneless center cut pork loin roast
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter
• 1/2 cup heavy cream
• 1/2 cup pesto sauce
• 3 plum tomatoes, cut into bite-sized pieces

1. Cut pork loin into 1/2-inch slices.
2. Place flour in a shallow dish.
3. Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
4. Melt 2 tablespoons butter in a large skillet over medium-high heat.
5. Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
6. Remove pork to a covered platter to keep warm.
7. Add cream and pesto to skillet; mix well.
8. Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
9. Pour over pork medallions and serve.

center, allpurpose, salt, pepper, butter, heavy cream, pesto sauce, tomatoes

Taken from www.food.com/recipe/pesto-pork-144956 (may not work)