• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Pasta » Pork Medallions with Linguine and Spinach Pasta

    Pork Medallions with Linguine and Spinach Pasta

    Published: Mar 4, 2013 · Modified: Aug 14, 2021 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Pork Medallions with Linguine and Spinach Pasta is a great weeknight dinner. Tasty, quick, and while being low-fat, low-calorie.


    Making Pork Medallions with Linguine and Spinach Pasta

    I love to cook with pork tenderloins because they are so lean and so versatile. One of my favorite preparations is medallions, such as in this Pork Medallions with Linguine and Spinach Pasta, because it is quick and easy. Just a few minutes to sauté, and you are ready to eat.

    Perfect for a busy workday meal.

    "This recipe is so quick and easy… and tasty too"

    The pork tenderloin is the most tender part of the pig because where it lives on the pig its purpose is for posture, not motion. However, it does still have some muscle tissue on it and that "silver skin" needs to be removed. This can be accomplished by inserting a sharp knife under the silver skin (you can easily see it) and holding the blade at an upward angle, gently cut it off. Once removed your tenderloin is ready to cook.

    After cutting the tenderloin into about ½ inch slices, you will need to pound them into ¼ inch medallions. I find the easiest way to accomplish this is to put them into a zip-top bag and, using my meat mallet, gently pounding them.

    Pork Tenderloin with Linguini and Spinach Pasta

    I prefer a zip-top bag to the method of placing them in between sheets of plastic wrap as the zip lock bags are thicker and don't move apart. So often when using plastic wrap everything starts moving around and all of a sudden the meat is on the counter and the plastic wrap is all bunched up.

    Zip-top bags stay put!

    Pork Tenderloin floured

    When flouring meat, I use a small strainer. Dip it into the flour and gently shake over the meat to coat. No mess, no having to toss unused flour AND one less bowl to clean.

    Simple ingredients, simply prepared and on the table in 30 minutes or less. How simple is that?.

    Pork Tenderloin with Linguini and Spinach Pasta

    A simple side salad completes this delicious dish. 

    Want to double up on your vegetables and have fewer carbs? Try using some Zucchini Spaghetti to supplement your linguine. Add 1 squash per 2 servings julienned into spaghetti-like strands. 

    Pork Tenderloin with Linguini and Spinach Pasta

    Pork Medallions with Linguine and Spinach Pasta

    LindySez
    Pork Medallions with Linguine and Spinach Pasta is a great weeknight dinner. Tasty, quick, and while being low-fat, low-calorie. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course, Pork
    Cuisine American
    Servings 4
    Calories 422 kcal

    Ingredients
      

    • For the Pork Tenderloin Medallions
    • 1 about 1 pound pork tenderloin
    • Salt and freshly ground pepper
    • ¼ cup about flour
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon unsalted butter
    • For the Linguine Spinach Pasta
    • 8 ounces linguine cooked according to package directions, drained with ½ cup pasta water reserved
    • 1 tablespoon extra virgin olive oil
    • ½ cup finely diced onion about ½ medium
    • 1 clove garlic minced
    • 2 tablespoons sun-dried tomato packed in oil, drained and chopped
    • 1 tablespoon capers rinsed and drained, (optional)
    • 1 6-ounce bag baby spinach
    • ¼ to ½ cup low-sodium or homemade chicken broth
    • ¼ cup chopped fresh parsley
    • Salt and freshly ground pepper to taste
    • Dash red pepper flakes (optional)

    Instructions
     

    • Remove any silver skin from the pork tenderloin, cut into ½ inch slices. Place inside of a zip-top bag (in batches as necessary) and using the flat side of a meat mallet, pound to an even ¼ inch thickness. Season with salt and pepper, then cover with flour.
    • In a large skillet, heat the oil and butter together, when hot, add the medallions, cook until brown, about 5 minutes per side. Remove from the pan and keep warm. 
    • Add the tablespoon of olive oil to the skillet, add the onion and sauté for about 5 minutes, or until soft, add the garlic, sauté 1 minute; add the linguine, sun-dried tomatoes, capers, spinach, and chicken broth, toss until the spinach is wilted and the linguine is hot, adding a bit of pasta water if it seems too dry. Taste and season with salt and pepper. Add the parsley and red pepper flakes, if using.
    • Spoon the pasta on each of 4 warmed plates and top with pork medallions.

    Nutrition

    Serving: 1gSodium: 275mgSugar: 2gFiber: 3gCholesterol: 53mgCalories: 422kcalPolyunsaturated Fat: 11gSaturated Fat: 5gFat: 18gProtein: 20gCarbohydrates: 46g
    Keyword low-fat pasta
    Tried this recipe?Let us know how it was!

    Related

    « How to make Homemade Tex-Mex Style Red Enchilada Sauce
    Olive Oil Sugar Cookies »

    Reader Interactions

    Comments

    1. Elaine Schoch

      February 17, 2015 at 3:37 pm

      Ok, now all I need is a printed version of this to post to the fridge for dinner this week. Yum!

      Reply
    2. Cher

      February 23, 2015 at 7:26 am

      Love it! I like your idea of using a strainer to flour the pork - so easy!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Lindy.

    I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

    More about me →

    Popular

    • The Best Hormel Chili No Beans Copycat Recipe
    • Slow Cooked Oven Baked Spaghetti Sauce
    • A Quick No Knead Crusty Rye Bread
    • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
    • Easy Sweet Tart Homemade Applesauce
    • Just the Beginnings Chicken Soup
    • Hasenpfeffer (German Style Wine Braised Rabbit)
    • Red Wine Rosemary Risotto
    • Sauerbraten My Way
    • Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2020 Lindy Sez