Mediterranean Pork Medallions with Sun-dried Tomato Pesto
This post may contain affiliate links. Please read my privacy policy.
Mediterranean Pork Medallions with Sun-dried Tomato makes the perfect weeknight dinner on even the busiest nights. With a few easy to find ingredients and less than 30 minutes, you can have a delicious pork dinner on the table.
Weeknight dinners, especially during the busy holiday season, can be tough because there is so much going on and schedules are packed. On nights like those, I turn to quick dinners that are still full of flavor likeย Mediterranean Pork Medallions with Sun-Dried Tomato Pesto.
The key to making sure that your finished dinner is packed with flavor is starting with a high quality fresh pork loin.
Ingredients for Pork Medallions with Sun Dried Tomato Pesto
- Fresh Pork Loin Filet
- Sun Dried Tomato Vinaigrette
- Chicken Broth
- Farro
- Cut Green Beans
- Crumbled Feta
- Garlic Cloves
- Sun-dried Tomatoes – Get the version packed in oil because you will need to use the oil in the recipe.
- Fresh Basil
For this recipe, I sliced the Fresh Pork Loin Filet prior to cooking, so the pieces cook up quickly. Even though the slices will cook quickly, still be sure that your fresh pork is cooked to reach an internal temperature of 145 degrees Fahrenheit followed by a three- minute rest.
This recipe forย Mediterranean Pork Medallions with Sun-Dried Tomato Pesto is perfect for a busy weeknight meal but elegant enough for a holiday dinner party too.
More Great Pork Dinner Recipes
- Easy Carnitas Tacos
- One Pan Pork Marsala
- Garlic and Herb Slow Cooker Pork and Vegetables
- Pork with Root Vegetables
Mediterranean Pork Medallions with Sun-dried Tomato Pesto
Ingredients
- Fresh Pork Loin Filet
Farro
- 1/2 cup Sun Dried Tomato Vinaigrette divided
- 2 cups cup chicken broth
- 1 cup farro uncooked
- 1 cup frozen cut green beans
- 1/4 crumbled feta divided
Pesto
- 2 cloves garlic peeled
- 1 cup sun-dried tomatoes drained, oil reserved
- 1/4 cup fresh basil
Instructions
- Mix together 1/4 cup vinaigrette and 2 cups chicken broth in a medium saucepan. Heat until boiling and stir in farro. Reduce heat to simmer, cover and cook for 20 minutes. Stir in green beans and cook for another 5 minutes. Remove from heat. Stir in 2 Tbsp crumbled feta.1/2 cup Sun Dried Tomato Vinaigrette, 2 cups cup chicken broth, 1 cup farro, 1 cup frozen cut green beans, 1/4 crumbled feta
- Cut the Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filetย into 2-inch slices.Fresh Pork Loin Filet
- Heat remaining vinaigrette over medium heat in a large skillet. Add pork slices and cook for 2-3 minutes on each side.
- To make pesto: Combine sun-dried tomatoes, garlic, basil and 1 Tbsp reserved oil from tomatoes in food processor. Pulse until paste forms. With processor running, add in 2 Tbsp reserved oil.2 cloves garlic, 1 cup sun-dried tomatoes, 1/4 cup fresh basil
- Serve pork slices on top of farro. Top with pesto and crumbled feta.
Nutrition
