Careme

Instructions

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1. 1.

   Prepare the pork and vegetables:

   • 10 oz pork loin, patted dry and cut crosswise into 3/4-inch medallions
   • 10 oz zucchini, halved lengthwise and sliced 1/3 inch thick
   • 8 oz Campari tomatoes, cored and chopped
   • 4 oz yellow onion, finely diced
   • 3 garlic cloves, minced

   Season the prepared pork with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. 2.

   Bring 2 quarts water and 1 tablespoon kosher salt to a boil in a medium pot. Add 5 oz rotini and cook until one minute shy of al dente, about 9 minutes. Reserve 1 cup cooking water, then drain the pasta.

3. 3.

   While the pasta cooks, heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared pork in one layer and sear for about 3 minutes per side, until browned and the centers reach 140°F. Transfer to a plate and rest for at least 5 minutes while making the sauce.

4. 4.

   Reduce the skillet to medium and add 1 tablespoon extra-virgin olive oil. Add the prepared onion and zucchini; cook for 5 minutes, stirring occasionally, until the zucchini is golden but still firm. Stir in the prepared garlic, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds.

5. 5.

   Add the prepared tomatoes and 1 tablespoon red wine vinegar. Cook for 3 minutes, stirring and scraping up the browned bits. Add the drained pasta and 1/2 cup reserved cooking water; toss over medium heat for 2 minutes, until the sauce lightly coats the pasta.

6. 6.

   Remove the skillet from the heat and toss with 1 oz finely grated Parmesan cheese. Divide the zucchini-tomato pasta between two shallow bowls, arrange the rested pork medallions on top, and spoon over any accumulated pork juices.

Want more detail? See the temperature guide.