This is super easy and about 15 minutes from start to finish. First I heated my iron skillet to medium with a TBSP of olive oil. I took a pork tenderloin and laid it in the skillet to cook. Then I sliced off a 1/4 inch or thinner slice off a medium yellow onion and chopped it fine. I also minced on large clove of garlic. I took half the garlic and all the onion and added it to the skillet, away from the pork loin chop and let is saute in the oil.
Meanwhile, I put on a kettle of water to boil on high.
I chopped one mushroom into small pieces and added that to the skillet. While it cooked, I chopped up one small tomato and added it. By now, the water was boiling so I added 1/2 of dried farfalle pasta.
While it boiled, I turned the tenderloin to cook on the other side, added salt and pepper and continued to watch and stir the onions/mushrooms/tomatoes mix.
I took two large leaves of basil and rolled them up like a cigarette and cut them in very thin strips (chiffonade). By now the loin chop was done, so I put it on the plate to rest.
The farfalle cooks quickly so I tested it for doneness a few times and removed as soon as it was tender. I added 1 tsp of olive oil, the half a clove of minced garlic I saved back from the skillet, stirred that in with and oz of crumbled feta and the chiffonade basil. I dished that up on the plate next to the pork and then put the bruschetta mix (which is usually put on bread and baked) and spread that on top of the loin chop.
The flavors all work beautifully together. The pasta with the basil and feta has a sharp, bright flavor. The pork loin with the bruschetta is hearty and full of umami savoriness. Mixing the bruschetta with the pasta is a delight.
Single Servings 