Garlic Rosemary Pork Tenderloin - add a little red wine to the pan - cook until slightly pink in the center of each medallion - ** I added some balsamic vinegar to the original recipe and a sprinkle of italian seasoning to round out the flavor a bit.
8 oz pasta (I used cellentani) 1 cup oz) small fresh mozzarella balls 2 cups oz) grape tomatoes Basil Pesto: 1 cup fresh basil 1 clove garlic ?? cup grated parmesan tbsp olive oil 2 teaspoons white balsamic vinegar salt and pepper to taste
Lemon Rosemary Pasta with Chicken, Asparagus & Spinach