Pork Medallions with Summer Veggie Pasta

Ingredients

• 8 oz. Barilla Mini Fusili
• 4 cloves Garlic
• 1/4 c. EVOO, divided
• 1 lb. pork tenderloin (trimmed), cut into 1/2 inch medallions
• 2 ears corn, cut off cob
• 1 Zucchini
• 1 bunch fresh Broccoli, cut into florets
• 1/4 c. Italian style Bread Crumbs
• 2 oz. Parmesan Cheese

Cook pasta as directed to al dente. Reserve 1/2 cup cooking water, drain pasta.

In a small saucepan, heat 2 Tbsp. oil over med-low heat. Press 2 cloves of garlic into oil and cook until fragrant. Stir in bread crumbs and remove from heat. Set aside.

Meanwhile, heat 2 Tbsp. oil in 12" nonstick skillet. Salt and pepper both sides of pork medallions. Sear on each side 2-3 minutes or until browned. Set aside on a plate and cover to keep warm. Allow pan to cool slightly, then press 2 cloves of garlic into pan. Stir so garlic doesn't burn, 30 seconds, then add zucchini and broccoli. Saute 5 minutes or until veggies are tender-crisp. Add in corn, reserved pasta water, grate 1.5 oz of the Parmesan cheese, and pasta. Stir Add pork back into skillet, toss gently. Top with bread crumbs.

Serves 6. Per serving: 482 cals, Fat: 19 g, Carbs: 44g, Fiber: 7g, Protein: 35g

WW Pts: 10