NUTRITION

SERVINGS

INGREDIENTS

5 oz Pork loin chop

0.5 cup Whole wheat penne pasta

1 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

1 clove Garlic

1 cup Baby spinach

PREPARATION

• 1

  Season the pork loin chop evenly on both sides with half of the sea salt and black pepper.

• 2

  Heat a medium non-stick skillet over medium-high heat and sear the pork for 4-5 minutes per side until the internal temperature reaches 145°F and the exterior is golden brown.

• 3

  While the pork is cooking, halve the cherry tomatoes, mince the garlic, and roughly chop the fresh basil.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, and the remaining sea salt and black pepper to create the dressing.

• 5

  Add the cooked whole wheat pasta, halved cherry tomatoes, baby spinach, and fresh basil to the bowl, tossing thoroughly to coat the salad in the dressing.

• 6

  Remove the pork from the skillet and let it rest for 3 minutes before slicing into thin medallions.

• 7

  Plate the tomato wheat pasta salad and top with the pork medallions to serve.