Careme

Instructions

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1. 1. Slice 12 ounces pork tenderloin crosswise into 1/2-inch medallions. Cut 12 ounces zucchini into half-moons, halve 10 ounces grape tomatoes, mince 2 garlic cloves, tear 0.25 ounce basil, and finely grate 1 ounce Parmesan cheese.
2. 2. Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Add 5 ounces whole-grain penne and cook until al dente, 9 to 11 minutes; reserve 3/4 cup of the cooking water, then drain the 5 ounces penne.
3. 3. Season 12 ounces pork medallions with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sauté the 12 ounces pork for 2 to 3 minutes per side, until the center reaches 145°F. Transfer the 12 ounces pork to a plate and rest for 5 minutes while cooking the vegetables.
4. 4. Add 1 tablespoon olive oil and 12 ounces zucchini to the skillet; sauté for 4 minutes. Add 2 minced garlic cloves, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon black pepper, then cook for 1 minute.
5. 5. Add 10 ounces halved grape tomatoes and 1/2 cup reserved cooking water; cook for 3 minutes, pressing some of the 10 ounces tomatoes to release their juices. Fold in the cooked 5 ounces penne, rested 12 ounces pork with its juices, and 1/4 cup reserved cooking water; simmer for 2 minutes.
6. 6. Remove the skillet from the heat and toss with 0.25 ounce torn basil and 1 ounce grated Parmesan cheese. Divide the pork, pasta, zucchini, tomatoes, and sauce between two shallow bowls and serve immediately.