This post is something of a continuation of the theme of "Ode to Wegmans Classic Italian" from this post a short time ago. These ingredients are always in my cupboard and freezer. I'm not sure if there's ever been a day that tortellini hasn't sounded good to me for dinner, and, well, you know my thoughts on pork tenderloins being the most perfect, versatile cut of meat out there and Italian breadcrumbs being just about the best stuff ever.So tonight's dinner was, in my opinion, something of a culinary no-brainer.
~ Pork tenderloins (cut into medallions - the thinner they are, the faster they'll cook)
~ Italian breadcrumb
~ (optional) fresh or dried thyme
~ EVOO
~ Tortellini (I'm a fan of Barilla's three-cheese)
~ Salt
~ Wegman's sun-dried tomato pesto (which has been sitting patiently in my freezer since I opened it)
Start your salted water boiling. In the mean time, slice the pork and pour some breadcrumbs into a shallow dish. Add some thyme if you wish. By now, the water is rolling, so pour in some tortellini and set the timer for 10 minutes.
Don't put a shellacked bamboo spoon on the edge of the pot with the tortellini, though. You'll spend the first five minutes wondering what that deliciously sweet smell is, and the next five minutes obsessing over the giant blackened spot on the handle of your beautiful spoon.
Coat the tenderloin medallions generously in the breadcrumbs. Get some EVOO smoking in a stick-free pan. Drop in the breaded tenderloins and cook until golden.
Transfer the pork to a plate. In the same pan, dump the strained tortellini and a spoonful of pesto. Turn off the flame and toss the pasta until it's well-coated.
I served tonight's meal with the remaining 2004 Italian red by Saladini Pilastri. It was starting to dry out, so enjoying it with tonight's meal was a wise decision. It was still fruity and oaky, and paired as well with this meal as it had with the lamb.
All in all, a satisfying, quickly-prepared meal!
Yours in the love of good food and wine,
AL
