1 (1 1/4 to 1 1/2 pound) boneless center-cut single
    pork loin, cut into 1/2-inch-thick slices
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons (1/2 stick) butter, divided
1/2 cup heavy cream
1/2 cup pesto sauce
3 plum tomatoes, cut into 1/4-inch slices

Lay each pork loin slice between 2 sheets of plastic wrap and pound with a kitchen mallet or rolling pin to 1/4-inch thickness.

Place the flour in a shallow dish. Season the pork medallions with the salt and pepper, then place in the flour and coat evenly on both sides.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the pork and cook in batches for 2 to 4 minutes per side, or until golden, adding more butter as needed. Remove the pork to a covered platter to keep warm.

Add the cream and pesto to the skillet; mix well. Add the tomatoes and cook for 3 to 5 minutes, or until thoroughly heated. Pour over the pork medallions and serve.