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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 1/2 inch slices, you will need to pound them into 1/4 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.
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!
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?
Remove any silver skin from the pork tenderloin, cut into 1/2 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 1/4 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.
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