I am excited to partner with Smithfield and the Virginia Pork Council to bring you this delicious pork dinner recipe. While this post is sponsored, all thoughts and opinions are my own.

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 like 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 Smithfield Roasted Garlic & Herb Marinated Fresh Loin Filet.

Smithfield Marinated Fresh Pork is my go-to for delicious meals that are ready in 30 minutes or less. Since the prep work is already done, I can use the fresh pork in any of my recipes – whether I sauté, slow-cook, or roast it, I know I will have a super tasty meal.

For this recipe, I sliced the Smithfield Marinated 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.

Smithfield Marinated Fresh Pork is available in an assortment of cuts and flavors and can be found at many local grocery stores including Food Lion, Harris Teeter, and Walmart.

This recipe for Mediterranean Pork Medallions with Sun-Dried Tomato Pesto is perfect for a busy weeknight meal but elegant enough for a holiday dinner party too.

I love cooking with fresh pork, because it’s such a versatile protein. For more information on fresh pork, be sure to visit the Virginia Pork Council website. And for more recipe inspiration and details on Smithfield Marinated Fresh Pork, visit the Smithfield website.

If you love this recipe for Mediterranean pork with sun-dried tomato pesto, be sure to check out these other great recipes featuring Smithfield Marinated Fresh Pork:

• Easy Carnitas Tacos
• One Pan Pork Marsala
• Garlic and Herb Slow Cooker Pork and Vegetables
• Pork with Root Vegetables

If you try this recipe for Mediterranean pork with sun-dried tomato pesto or any other recipe from the blog, I’d love to hear about your experience. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram and Twitter.

Yield: 6 servings

Mediterranean Pork Medallions with Sun-dried Tomato Pesto

Print

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Farro

• Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet
• 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

1. 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.
2. Cut the Smithfield Roasted Garlic & Herb Marinated Fresh Pork Loin Filet into 2-inch slices.
3. Heat remaining vinaigrette over medium heat in a large skillet. Add pork slices and cook for 2-3 minutes on each side.
4. 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.
5. Serve pork slices on top of farro. Top with pesto and crumbled feta.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 28mgSodium: 413mgCarbohydrates: 37gFiber: 6gSugar: 8gProtein: 16g

This is a sponsored post written by me on behalf of Smithfield and the Virginia Pork Council.