Servings - 4-6
1 large Pork Tenderloin
1 bottle of Pastamore Chardonnay and Roasted Garlic Marinade
1 package of Pastamore Hatch Green Chile Fettuccine
2 Tablespoons Vegetable Oil
2 garlic cloves, minced
4 tomatillos, cut into quarters
1 medium onion, medium diced
1 bunch of fresh cilantro
1 red bell pepper
Salt and pepper, to taste
Start a large pot of salted water to boil for the pasta. Remove the husks from tomatillos; rinse, cut into quarters and puree in a blender. In small bowl, dice the onion, mince the garlic and chop the cilantro.
1. Preheat the oven to 350 degrees
2. Heat a large cast iron pan or nonstick pan on the stove at medium heat.
3. Add enough Pastamore Chardonnay and Roasted Garlic Marinade to cover the bottom of the pan.
4. Rub the Pork Tenderloin with Pastamore Chardonnay and Roasted Garlic Marinade and season with salt and pepper.
5. Place the Tenderloin in the pan and sear on all sides. If the pan is oven safe, place the pan in the oven; otherwise, move the pork to a baking sheet and place in oven until desired doneness is reached. (10-15 minutes; 145F is recommended temperature. Once done, allow to sit for at least 5 minutes before cutting into medallions so as to retain juices.)
1. While the pork is cooking, heat a large pan on the stove over medium heat, add the oil. When hot, place the onions in pan until they become brown or translucent.
2. Add the garlic and before it browns, add the pureed tomatillos and a squeeze of lime juice.
3. Reduce the sauce by half over the stove (add more water if it becomes too thick); lastly, add the chopped cilantro.
4. As the sauce is cooking, place the Pastamore Hatch Green Chile Fettuccine in a pot of boiling salt water and cook until al dente. Drain. Place the cooked pasta into the pan with the sauce and stir to combine. Once combined, serve on a platter or individual plates. Slice the tenderloin into medallions and place them on top of the pasta. Garnish with fresh red bell pepper and a lime wedge. Serve immediately.