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Pan-fried Pork Milanese with Cacio e Pepe Fettuccine

alarm
Total Time:
34 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings
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Pan-fried Pork Milanese with Cacio e Pepe Fettuccine
alarm
Total Time:
34 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
4 Servings

Ingredients


Pan-fried Pork Milanese with Cacio e Pepe Fettuccine

Product ImageRoasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
1
Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin
1
3-4 Tablespoons
Olive oil
3-4 Tablespoons
1/2 Cup
All-purpose flour
1/2 Cup
1/2 Teaspoon
Salt
1/2 Teaspoon
1/4 Teaspoon
Ground black pepper
1/4 Teaspoon
2
Large eggs
2
1 Cup
Seasoned croutons, crushed
1 Cup
1/3 Cup
Parmesan cheese, grated or shredded
1/3 Cup
1
Lemon, quartered
1

Fettuccini

1 Teaspoon
Salt
1 Teaspoon
12 Ounces
Dried fettuccine pasta
12 Ounces
3 Tablespoons
Unsalted butter
3 Tablespoons
2/3 Cup
Parmesan or Pecorino Romano cheese, grated or shredded
2/3 Cup
1/2 Teaspoon
Freshly ground black pepper
1/2 Teaspoon
Freshly torn basil leaves, for garnish

Directions


  1. Preheat oven on to 150F

  2. Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 1/4” slices

  3. Set a large pot of water to boil over high heat and move on to preparing the tenderloin

  4. Mix flour, salt, and pepper in a shallow bowl or plate. Crush the croutons and place in a second bowl; stir in parmesan cheese. Lightly beat eggs in a third shallow bowl. Dip the pork, 1 piece at a time, in the seasoned flour mixture, shaking off any excess flour. Then dip each piece into the eggs and finally into the crouton/cheese mixture. Place the pork on a small baking sheet

  5. Heat oil in a heavy large skillet over medium heat. Once skillet is hot, add enough pork to it without overcrowding. Cook until golden brown, about 3 minutes per side. Drain any excess oil off with a paper towel, and set aside while remaining pork is cooked. Place cooked pork into a clean baking sheet and set in oven to keep warm

  6. Once water is boiling, add salt and pasta and cook according to package directions. Drain pasta into sink, reserving 3/4 cup pasta water in a container. Set pasta back into the pot and place over low heat. Add pasta water and butter to the pot. Mix everything together until butter has melted. Add cheese and black pepper and continue to stir together until a creamy sauce has formed. Remove from stove

  7. Take pork out of oven and serve with fettuccine and lemon wedges, sprinkling torn basil leaves across the top

For the Love of Meat

Ingredients


Pan-fried Pork Milanese with Cacio e Pepe Fettuccine

1
Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin
1
3-4 Tablespoons
Olive oil
3-4 Tablespoons
1/2 Cup
All-purpose flour
1/2 Cup
1/2 Teaspoon
Salt
1/2 Teaspoon
1/4 Teaspoon
Ground black pepper
1/4 Teaspoon
2
Large eggs
2
1 Cup
Seasoned croutons, crushed
1 Cup
1/3 Cup
Parmesan cheese, grated or shredded
1/3 Cup
1
Lemon, quartered
1

Fettuccini

1 Teaspoon
Salt
1 Teaspoon
12 Ounces
Dried fettuccine pasta
12 Ounces
3 Tablespoons
Unsalted butter
3 Tablespoons
2/3 Cup
Parmesan or Pecorino Romano cheese, grated or shredded
2/3 Cup
1/2 Teaspoon
Freshly ground black pepper
1/2 Teaspoon
Freshly torn basil leaves, for garnish

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