Parmesan Pork with Pasta
8 oz (2 1/2 cups) uncooked penne pasta
2 Tbs. bread crumbs
2 Tbs. grated Parmesan cheese
1 (3/4 lb) pork tenderloin, thinly sliced
2 tsp. olive oil
1 (14.5-oz) can diced tomatoes with garlic, oregano and basil, undrained
1 (8-oz) can no-salt-added tomato sauce
1/2 cup sliced green onions
1 (2 1/4-oz) can sliced ripe olives drained
Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, combine bread crumbs and cheese in plastic bag. Add pork slices; shake to coat. In large nonstick skillet, heat oil over medium-high heat until hot. Add pork; cook 4 to 6 minutes or until browned on each side, turning occasionally.
Add tomatoes, tomato sauce, onions and olives to pork; stir gently to mix. Bring to a boil. Reduce heat to low; cover and simmer 5 to 10 minutes or until p ork is tender and sauce is of desired consistencey, stirring occasionally. Serve pork mixture over penne.