Mediterranean Pork Medallions with Sun-dried Tomato Pesto
Mediterranean Pork Medallions with Sun-dried Tomato makes the perfect weeknight dinner on even the busiest nights.
Servings 6 servings
Calories 320kcal
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 Filet 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
Serving: 1g | Calories: 320kcal | Carbohydrates: 37g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 28mg | Sodium: 413mg | Fiber: 6g | Sugar: 8g