Italian Pork Tenderloin Medallions
Italian Pork Tenderloin Medallions. It sounds intimidating doesn’t it. But, it definitely qualifies as a really quick and easy weeknight dinner. And, It’s real good.
I made some old style penne pasta, Alfredo style, to go along with it. I saw a recipe for serving pasta this way in A book called “Essentials of Italian Cooking” by Marcella Hazan. It’s one of my favorite cook books and I highly recommend it. While doing a little research about Fettuccine Alfredo I learned that the original Fettuccine Alfredo was done like this. With no cream, just butter and cheese. The chef who invented it, Alfredo di Lelio, made it this way, at table side, in his restaurant in Rome. This was in the early 1900’s. It wasn’t until after it came to the USA that cream was added to the ingredients. When I’m in the mood for some pasta Alfredo style but want to do it real quick and in just one pot I do it this way. And, I like it!
But, let’s get cooking!
First put a pot of water on the stove, and add the pasta of your choice. Also a skillet, at medium high, for the pork tenderloin medallions. Eyeball enough olive oil into the skillet to cover the bottom. Slice the pork tenderloin crossways into slices about 3/8″ thick. Lay them out and sprinkle with garlic powder, dried basil leaves, grated parmesan cheese and black pepper. With a small flat utensil, like butter knife, push the sprinkled stuff down onto the medallions. Turn them over and do the same routine on the other side.
As soon as the pasta has softened almost to the point of al dente, drain the water out of the pot. All but just a very small amount. Like about a tablespoon. Add the butter, a little bit of chopped parsley and the parmesan.
Then mix it up. Stir it a couple more times as the butter and cheese melt and coat the pasta.
Cook the medallions just about 1 and 1/2 to 2 minutes a side. When they are firm to a poke or read 165° on an instant read meat thermometer they are done.
Then serve up your Italian Pork Tenderloin Medallions. You did a great job! Bouno Appetito!
Here are some fettuccini Alfredo recipes.
And, here are some more pork tenderloin recipes.
Italian Pork Tenderloin Medallions
Ingredients
- olive oil
- 1 cup penna pasta or the pasta of your choice
- 1 tablespoon butter
- 1 tablespoon dried parsley leaves
- 4 tablespoon grated parmesan cheese devided 2 for pasta - 2 for medallions
- 1/2 medium pork tenderloin sliced into 3/8" thick medallions
- 1 tablespoon dried basil
- 1 tablespoon garllc powder
- 1 tablespoon black pepper
Instructions
- First put a pot of water on the stove, and add the pasta of your choice. Also a skillet, at medium high, for the pork tenderloin medallions. Eyeball enough olive oil into the skillet to cover the bottom. Slice the pork tenderloin crossways into slices about 3/8" thick. Lay them out and sprinkle with garlic powder, dried basil leaves, grated parmesan cheese and black pepper. With a small flat utensil, like butter knife, push the sprinkled stuff down onto the medallions. Turn them over and do the same routine on the other side.
- As soon as the pasta has softened almost to the point of al dente, drain the water out of the pot. All but just a very small amount. Like about a tablespoon. Add the butter, a little bit of chopped parsley and the parmesan. Then mix it up. Stir it a couple more times as the butter and cheese melt and coat the pasta
- Cook the medallions just about 1 and 1/2 to 2 minutes a side. When they are firm to a poke or read 165° on an instant read meat thermometer they are done.Then serve up your Italian Pork Tenderloin Medallions. You did a great job! Buono Appitito!
Nutrition
