1. In a pot of boiling unsalted water, soak the dried tomatoes for 5 minutes. Remove from heat and cover; let stand for 5 minutes. Drain and blend into a very fine puree. Add 2 tablespoons of the tomato cooking water, the almonds, and the parmesan, and mix. Set aside.2. In a hot pan, heat the oil. Add the pork medallions and cook for about 3 minutes on each side. Season the meat with salt and pepper.3. Chop the basil and sprinkle over the meat. Serve with the dried tomato pesto.