Pork Tenderloin Medallions With Creamy Garlic Spinach Sauce & Pasta

With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.

Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.

In a large skillet, over high heat, add 2 Tablespoons Olive Oil.

When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.

Begin preparing your al dente pasta.

Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.

Reduce the heat to medium.

Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.

Add 2 Cups of Mushrooms. Cook until tender.

Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.

Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.

Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.

Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.

Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.

Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.

Garnish with additional Parmesan Cheese.

Serve Immediately.