Ingredients
- 2 Whole Pork Tenderloins (about 2.5)
- 1 Tablespoon Coarsely Ground Black Pepper
- 3 Tablespoons olive oil
- 1 Gallon of Water
- 2 cups pasta, (I like Anelloni or Ditalini for this dish)
- 3 Tablespoon Kosher Salt
- 1 package (12 ounces) fresh baby spinach
- 2 cup grape tomatoes, halved
- 1 cup crumbled feta cheese
- 6 ounces Chèvre (Goat Cheese)
Directions
- Cut Pork into 1 inch cubes, toss in a bowl with pepper and olive oil.
- In a large nonstick skillet, sauté Pork Cubes for about 10 minutes until cooked through.
- In a large pot, bring water and salt to a boil.
- Stir in 2 cups pasta Pasta…..you want a bite size pasta, nothing long. My favorites for this dish are Anelloni or Ditalini, but a large Orzo is good too.
- Drain Pasta and toss the spinach into the hot pasta, the hot pasta will wilt the spinach nicely.
- Cut the Chèvre into small pieces and toss in the hot pasta, the Chèvre will melt from the hot pasta and make a creamy pasta dish.
- Add the tomato halves to the pork and toss for a minute to heat the tomatoes a little. DO NOT overcook the tomatoes, remember the pasta will heat the tomatoes the rest of the way.
- Add the Pork and Tomatoes to the pasta.
- Stir in the Feta Cheese and serve immediately.
