- For this recipe I used a 6-
he roast, turn the roast fat side down. Make a single lengthwise cut
ide.
Starting off-center, slice pork lengthwise, cutting to,
Cut a deep slit down the length of the pork loin roast.
From the
s absorbed.
Meanwhile, cut sausage into 1/2-inch
o 375\u00b0F Pat pork loin dry with paper towels
til fine crumbs form.
Cut pork in half lengthwise, cutting
ry the pork loin.
Using a sharp, long knife cut 1/2
paste forms.
Place pork in center of baking sheet. Rub
mportant for tender roast).
Pat pork roast dry with paper towel
Cut pork loin into 1/2-inch slices.
Place flour in a shallow dish.
Season pork medallions with salt and pepper, then place in flour and coat evenly on both sides.
Melt 2 tablespoons butter in a large skillet over medium-high heat.
Add pork and cook in batches for 2-4 minutes per side, or until golden, adding more butter as needed.
Remove pork to a covered platter to keep warm.
Add cream and pesto to skillet; mix well.
Add tomatoes and cook 3-5 minutes, or until thoroughly heated.
Pour over pork medallions and serve.
Wrap your center cut pork chops with bacon and fix
is recipe is 2 tablespoons.
Make the pork: butterfly the pork loin-
ver medium heat.
Rub pork loin with olive oil and summer
nstructions in a bowl. Place roast, fat side up, on a
ver the outside of the pork rib roast.
Toss the onions
d silverskin from roast. Rub roast with salt-
ver high heat. Season the pork loin all over generously with salt
lice pork loin almost in half crosswise, taking care not to cut all
side.
Butterfly roast by placing the roast fat side down.