Sort ingredients
drh2611
QR Code
Listen
Pdf
Trim excess fat and silver skin off the pork tenderloin and then cut into 1" thick rounds. Season with salt & pepper (go light on the salt or skip it altogether as some pesto varieties can be quite salty - you may want to wait to the end to add extra salt).
Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 minutes/side until golden. Transfer to a plate.
Reduce the heat to medium. Add the pesto and cream to the pan and stir until combined, then add the pork back to the skillet, along with the plate juices, and simmer for 3-5 minutes or until the pork is cooked through and the sauce has thickened up a bit. You may need to further reduce the heat if it's bubbling a lot.