Tuscan seasoned pork medallions with tomatoes, spinach and orecchiette

This recipe for Tuscan seasoned pork medallions with tomatoes, spinach and orecchiette is easy and healthy.  It can be prepared quickly and makes a great meal for busy weeknights.  You can even prepare the recipe with left-over pork to avoid food waste and stretch your budget.   The use of Tuscan seasoning helps simplify the recipe and minimizes the need for extra ingredients.

Orecchiette are a variety of pasta that is typical of the Apulia (Puglia) region of southern Italy.  Their name refers to their shape, which resembles a small ear.  After a recent visit  in Puglia (original plan; trip itinerary and recommendations to be posted soon), I am searching for ways to keep my vacation memories alive.  This recipe is one way.

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Ingredients

• Pork tenderloin (approximately 1.5 pounds)
• Tuscan Seasoning (2-3 Tablespoons)
• Extra Virgin Olive Oil (2 Tablespoons)
• Small Heirloom Tomatoes (one pint; more to taste)
• Fresh Baby Spinach (10 oz. bag)
• Salt
• Orecchiette (16 oz.)
• Parmesan Cheese
• Crusty bread for sauce (optional)
• Rustic, earthy red wine (required)

Instructions

1. Unwrap pork tenderloin and pat dry with paper towels.
2. Coat pork tenderloin in Tuscan Seasoning and seal tightly with plastic food wrap.  Allow spices to flavor meat overnight or for several hours.  If you don’t have time to prepare the pork in advance, you can simply add the Tuscan Seasoning to the pork medallions in the next step.
3. Slice pork tenderloin into medallions.  Cut into quarters if you would like bite-sized pieces.
4. Bring salted water to a boil.
5. While water is coming to a boil, add olive oil to a skillet or Dutch oven and cook the pork until no pink remains .  I love my Dansk Kobenstyle cast iron Dutch Oven for this recipe and a million others (here are a couple of other great recipes for the Dansk Kobenstyle Dutch Oven).
6. Add Orecchiette to boiling water and cook for 8-10 minutes depending on whether you like your pasts al dente or more tender.
7. While pasta is cooking, add tomatoes and spinach to the pork.  Use lid to steam tomatoes so they burst.
8. Drain pasta and stir into pork, tomato, and spinach mix.
9. Serve with parmesan, crusty bread to finish off the delicious sauce, and a rustic red wine.  Serves 4.

This recipe was featured on Full Plate Thursday at Miz Helen’s Country Cottage.