Step 1

With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.

Step 2

Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.

Step 3

In a large skillet, over high heat, add 2 Tablespoons Olive Oil.

Step 4

When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.

Step 5

Begin preparing your al dente pasta.

Step 6

Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.

Step 7

Reduce the heat to medium.

Step 8

Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.

Step 9

Add 2 Cups of Mushrooms. Cook until tender.

Step 10

Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.

Step 11

Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.

Step 12

Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.

Step 13

Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.

Step 14

Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.

Step 15

Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.

Step 16

Garnish with additional Parmesan Cheese.

Step 17

Serve Immediately.