8ounceslinguinecooked according to package directions, drained with ½ cup pasta water reserved
1tablespoonextra virgin olive oil
½cupfinely diced onionabout ½ medium
2tablespoonssun-dried tomatopacked in oil, drained and chopped
1tablespooncapersrinsed and drained, (optional)
16-ounce bag baby spinach
¼ to ½cuplow-sodium or homemade chicken broth
¼cupchopped fresh parsley
Salt and freshly ground pepperto taste
Dash red pepper flakes(optional)
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.