Italian Pork Tenderloin Medallions
Pork tenderloin sliced intomesallions done in an Italian way
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
Calories: 650kcalCarbohydrates: 3gProtein: 98gFat: 25gSaturated Fat: 11gCholesterol: 319mgSodium: 441mgPotassium: 1875mgFiber: 2gSugar: 1gVitamin A: 261IUCalcium: 196mgIron: 6mg
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