Instructions: Lay each pork loin slice between two sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.

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.

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. Remove the pork to a covered platter to keep warm.

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.

This recipe yields 4 servings.

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