I wrote before that pork is an integral part of Basilicata's cuisine whether it is roasted on a spit, grilled or made into the mouth watering sausages.
Tonight, I am making pork medallions in a creamy pine nut rosemary sauce. All you need is a boneless pork lion. Slice it thick in pieces the size of a medallion. Saute your medallions in some coconut oil and olive oil seasoned with fresh dried rosemary along with some sea salt, red pepper flakes and either fresh garlic or powdered garlic. It takes only minutes to brown in both sides. Then you add 1/3/ cup of heavy cream and one tablespoon of pine nut and basil pesto, simmer for 5-6 min. Finish with a topping of fresh parsley. As a side, you can prepare a simple rice, or pasta... this time of year I like a slice of butternut squash baked in ... butter with applesauce. ~ Tutti a Tavola!
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