HERBS DE PROVENCE PORK TENDERLOIN WITH BOW TIE PASTA AND SPINACH

HERBS DE PROVENCE PORK TENDERLOIN WITH BOW TIE PASTA AND SPINACH image

Yield 4 sservings

Number Of Ingredients 8

Previous Next

1 pork tenderloin
1Tbs Herbs de Provence
1/2- 1 tsp sea salt
fresly ground black pepper
2 Tbs olive oil
1 box of bow tie pasta
1-2 bunchs of fresh spinach(rinsed and torn into pieces)
Opt: For the sauce- Wondra flour. chicken broth or water and 2 Tbs butter

Steps:

Rub the pork with a mixture of salt, pepper, and herbs de provence. Heat the oil till very hot then add the pork and sear on all sides. Remove the meat from the pan and wrap in foil. Place the pork in a pre-heated oven( 400 degrees) for 20 minutes. Remve from the oven and let the meat rest while cooking the pasta. Prepare the bow tie pasta accordinig to the directions on the box. Before draing the pasta, add the fresh spinach to the collander that you are going to drain the pasta in and then drain the pasta over the spinach. This cooks the spinach perfectly. To serve: Slice the tenderloin into slices on the diagonal and arrange along side the pasta and spinach. Note: you can make a light sauce by adding the liquid fron the foil packet to the pan you seared the meat in and thicken sliightly with a slurry of Wondra and chicken broth. You may round the flavor of the sauce by addiing 2Tbs butter to the thickened sauce.