Seared Pork Tenderloin Tomato Basil Pasta Bowls

Steps

1. Prepare first: trim and slice the pork tenderloin, slice the zucchini, halve the cherry tomatoes, slice the garlic and tear the basil.
2. Bring the water to a boil in a large pot. Season the pork with half the salt and the black pepper.
3. Heat half the olive oil in a large skillet over medium-high heat. Sear the pork medallions 2 to 3 minutes per side until browned and 145°F (63°C) inside; move to a plate and rest at least 3 minutes.
4. Add the pasta to the boiling water and cook until al dente, about 10 minutes. Scoop out 1 cup of the pasta water, then drain.
5. While the pasta cooks, add the remaining half of the olive oil to the skillet and cook the zucchini with a quarter of the remaining salt over medium-high heat until golden, 4 to 5 minutes.
6. Add the garlic and red pepper flakes and cook 30 seconds, then add the cherry tomatoes and the rest of the salt. Cook, pressing the tomatoes, until they burst into a saucy base, 6 to 8 minutes. Stir in the balsamic vinegar.
7. Add the drained pasta and splashes of the reserved pasta water to the skillet, tossing until glossy. Stir in half the basil and half the Parmesan.
8. Divide the pasta among 4 bowls, top with the pork and any resting juices, and finish with the remaining half of the basil and the remaining half of the Parmesan.