- Prep time
- 15 minutes PT15M
- Cook time
- 14–16 minutes PT16M
- 2 servings
This Nugget Markets meat department specialty pairs beautifully with a simple salad and lemon pepper linguine.
- 6 tablespoons olive oil, divided
- 1 Nugget Markets' Burgundy Pepper Pork Tenderloin
- 3 cloves garlic, minced
- 3 cups linguine, cooked al dente
- 1–2 lemons, zested and juiced
- 1–2 teaspoons coarse ground black pepper
- ½ bunch parsley, chopped fine
- Salt, to taste
- 3 cups mixed greens
Heat oven to 400°F.
Heat 1 tablespoon of olive oil in an oven-safe sauté pan. Sear the pork tenderloin on all sides until well browned. Place pan in oven and cook for 5–8 minutes, until pork reaches an internal temperature of 145°F. Remove from oven and let rest 5 minutes before carving.
Wipe out the pan used for the tenderloin and add 4 tablespoons of olive oil. Heat oil over medium heat, then add the garlic and cook until just beginning to brown. Add the pasta and toss to coat. Add ¾ of the lemon juice, zest and black pepper, or to taste. Toss with parsley and season to taste with salt.
Toss the mixed greens with the remaining 1 tablespoon of olive oil and the remaining ¼ of the lemon juice, then season with salt and pepper.
Slice pork in ½-inch slices and serve with the lemon pepper linguine and mixed greens.