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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Medallion Arrabbiata Recipe

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This recipe for Pork Medallion Arrabbiata is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces penne rigate
1 medium onion cut into wedges
1/2 each green and red bell pepper cut into strips
2 tablespoons olive oil
1 pound pork tenderloin cut into 1/2 inch slices
2 cloves garlic finely chopped
1 26 ounce jar Classico Spicy Red Pepper Pasta Sauce
1/4 teaspoon thyme leaves
Directions:
Directions:
Cook penne as package directs; drain
In large skillet, saute' onion and peppers in hot oil until tender
Remove from skillet
In same skillet, over high heat cook pork and garlic until pork is browned on both sides
Add pasta sauce and thyme; simmer 10 minutes
Add vegetables; heat through
Serve over hot penne

 

 

 

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