PORK TENDERLOIN WITH PRETTY PENN PASTA

Pork Tenderloin with Pretty Penn Pasta image

This is a big hit on those special occasions where you are having company and want to impress. The presentation is great. And best of all it tastes really good! You can increase the amounts. One tenderloin per 4 persons. Enjoy!

Provided by Deb Lund

Categories Pasta

Time 1h5m

Number Of Ingredients 15

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Ingredients

THE PASTA
8 oz penne pasta
1/4 c olive oil
2-3 clove garlic minced
1 small red oinoin halved and sliced
1 small jar(s) roasted red peppers cut in strips
fresh or frozen green beans. i use a handful for each person and one extra for my health. if fresh you will have to blanch before adding. if frozen i usually rinse to defrost slightly
1 small tomato diced
asiago cheese shredded
THE PORK
1 pork tenderloin (not the petite size)
2 Tbsp olive oil
3/4 c flour
1/4 c grated parmesean cheese
salt and perpper to taste

Steps:

1. One hour before. Cut pork tenderloin against the grain into 1 inch medallions and then pound flat and thin. Marinate in you favorite Italian dressing. You can do this up to 24 hours before.
2. You will need three pans for this. One to boil your pasta. A large skillet to make you pasta sauce and combine with the pasta. A large saute pan to brown and cook the tenderloin.
3. Bring a pot of water to boil and cook you pasta per directions on package.
4. While the pasta is cooking. Heat large skillet and add oilve oil, onions and garlic and saute over medium heat until onions soften.
5. Add peppers drained, tomato and green beans and saute until tomato dissolves into sauce this is usually about 10 minutes. Stir frequently you don't want anything to brown, just soften.
6. Turn off heat Add about 1/4 cup of shredded asiago cheese. If you want more cheese use it as garnish. If you try to mix it into the sauce it will clump.
7. When pasta is done, drain and add to sauce. Stir to coat everything. Cover and set this aside
8. In the Saute pan add olive oil. Shake off excess marinade from tenderloin medallions dredge in flour and parmesean mixture and brown on each side. Do not crowd in pan, if you have to take out to make room for others please do. When all are browned return to pan add 2-3 tablespoons of water and cover to continue cooking for 5-6 minutes. Do not over cook
9. Reheat the pasta, add a little more olive oil or just water and stir until warmed.
10. Put your pasta on a large platter with pork medallions arranged in an attractive way, add some shredded asiago. Open a bottle of white wine and enjoy!