Ingredients
Pan-fried Pork Milanese with Cacio e Pepe Fettuccine
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin1
- 3-4 Tablespoons Olive oil3-4 Tablespoons
- 1/2 Cup All-purpose flour 1/2 Cup
- 1/2 Teaspoon Salt 1/2 Teaspoon
- 1/4 Teaspoon Ground black pepper1/4 Teaspoon
- 2 Large eggs2
- 1 Cup Seasoned croutons, crushed1 Cup
- 1/3 Cup Parmesan cheese, grated or shredded 1/3 Cup
- 1 Lemon, quartered1
Fettuccini
- 1 Teaspoon Salt1 Teaspoon
- 12 Ounces Dried fettuccine pasta12 Ounces
- 3 Tablespoons Unsalted butter3 Tablespoons
- 2/3 Cup Parmesan or Pecorino Romano cheese, grated or shredded2/3 Cup
- 1/2 Teaspoon Freshly ground black pepper 1/2 Teaspoon
- Freshly torn basil leaves, for garnish
Instructions
Preheat oven on to 150F
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
Set a large pot of water to boil over high heat and move on to preparing the tenderloin
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
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
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
Take pork out of oven and serve with fettuccine and lemon wedges, sprinkling torn basil leaves across the top
