Herbie goes too Hollywood pork tenderloin with orecchiette, pancheta, and peas

The name of this dish stems from the fact that I kind of ever did it with the herbs on the pork tenderloin and my wife described it as Herbie goes too Hollywood which led to a whole discussion of the merits of talking VW bugs. Needless to say the pork tenderloin needs some work but the pasta was really good and easy. We needed to use the pancheta that we bought for a topping for the leftover lentils earlier in the week. Here’s how it went

For the herb coating on pork tenderloin

• Fenugreek powder
• dried oregano
• dried basil
• garlic powder
• salt

Mix it all up and coat a 1 lb pork tenderloin and rest in fridge for about 30 minutes. I think the problem is that I put too thick a coating, maybe just dust it. Pan sear the tenderloin over medium-high heat and then put into a preheated oven at 425 for about 10 minutes or until it reaches 140-145.

For the pasta:

• 1/4 lb super thinly sliced pancheta (we found it in the deli meats and we were able to get them to slice it super thin)
• 1/2 bag frozen peas
• 1/2 lb orecchiette
• salt and pepper
• bit of dried basil and oregano (if we had fresh I would have used it)

Boil the orecchiette to just under done (whatever that is to you, I won’t judge). Saute to pancheta to super crispy. Add frozen peas, pasta with a bit of the pasta water, and herbs and cook until the peas are warmed up.

We served the pasta with the tenderloin over top.