Frequently, I end up with leftovers. Sometimes, I can’t be motivated to eat them. It can be a trial trying to make sure they don’t go to waste. I had extra pan-roasted rosemary and sage pork tenderloin that I had made for my parents and needed to do make something quick. I also had gone to the farmer’s market near my work last week and picked up gorgeous grape tomatoes, fragrant fresh basil, green scallions, zucchini, small Italian eggplants and squash blossoms. Here’s what I came up with.
Makes 2 servings
- 8 oz leftover pan-roasted rosemary and sage pork tenderloin, cubed
- 1/2 pint grape tomatoes, halved
- 1/2 tsp red pepper flakes
- 1 small shallot, finely chopped
- 4 fresh basil leaves, chopped
- 4 cloves garlic, finely chopped
- 1 stalk scallion, chopped
- 1 T olive oil
- 2 T pecorino romano, grated
- 4 oz whole wheat spaghetti (or any pasta you prefer)
Over high heat, bring some water to a rolling boil. Season the water with some salt to taste. Add the whole wheat spaghetti. Cook pasta until al dente.
In a skillet on medium high heat, saute the shallots and scallion in olive oil until soft and semi-translucent. Add the minced garlic and red pepper flakes and cook until golden brown. Stir in the grape tomatoes and cubed pork. Heat until the grape tomatoes begin to soften and the pork has warmed through. Stir in the basil. Keep warm while you wait for the pasta to cook.
Drain the pasta. Add to the skillet and toss with pecorino romano. Serve immediately.