Pork Scallopinni with Dill Pesto and Chickpeas



* 1 bunch fresh dill weed
* 1 large clove garlic
* 1/4 cup freshly ground parmesan cheese
* 1/4 cup lightly toasted pecans
* 1/4 cup extra-virgin olive oil (maybe a little more)
* 2 Tbs. extra-virgin olive oil (for the pork)
* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1/2 cup all-purpose flour
* 1 pound pork tenderloin, trimmed of any excess fat
* coarse salt and freshly ground pepper

In a small food processor, combine the dill weed (save a little for garnish!), garlic, cheese, pecans, olive oil and a pinch of salt and pepper. Process until smooth.

Pour the chickpeas into a bowl and stir the pesto into it.

Take your pork and slice it into 1-inch pieces. Then place the slices between two sheets of plastic wrap and pound them out thinly.

In a shallow dish, combine the flour with another good pinch of salt and pepper. Dredge the thin pork slices through the flour, shaking off any excess.

Heat the oil in a large skillet. Place as many pork slices as you can in the pan and sear on both sides until browned and cooked through, about 2 minutes per side

Continue with the rest of the pork (adding more oil to the pan if needed) until all of it is cooked.

Serve family-style on a platter, dumping the dilly chickpeas over the pork slices. Enjoy!

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