Description
This Pesto Pork Tenderloin recipe features tender pork medallions cooked to golden perfection and simmered in a creamy pesto sauce. It’s a quick and flavorful dish perfect for weeknight dinners, combining the fresh herbal notes of pesto with a rich, velvety cream sauce.
Ingredients
Scale
Pork and Seasoning
- 1 pound pork tenderloin
- Salt & pepper, to taste
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 1/2 cup pesto (homemade or store-bought)
- 1 cup heavy/whipping cream
Instructions
- Prepare the Pork: Trim any excess fat and silver skin from the pork tenderloin. Cut the pork into 1-inch thick rounds. Season lightly with salt and pepper, being cautious with salt as pesto can be salty. Optionally, you may hold off on adding salt until the end.
- Sear the Pork: Heat olive oil and butter in a skillet over medium-high heat. When the pan is hot, add the pork slices and cook for about 3 minutes on each side until they develop a golden-brown crust. Remove the pork from the skillet and set aside on a plate.
- Make the Sauce and Simmer: Lower heat to medium. Add the pesto and heavy cream to the skillet, stirring to combine. Return the pork and any accumulated juices on the plate back to the skillet. Simmer gently for 3 to 5 minutes until the pork is fully cooked through and the sauce thickens. Adjust heat as needed to prevent vigorous bubbling.
Notes
- Pesto varies in saltiness; taste before seasoning the final dish with additional salt.
- Ensure pork medallions are cooked to an internal temperature of 145°F for safe consumption.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream (note this will change flavor).
- Serve with your choice of side dishes such as roasted vegetables, mashed potatoes, or pasta to complement the creamy sauce.
