Pork Medallions with Herb Ravioli and Roasted Vegetables

Step 1

Slice the 1 lb pork tenderloin into 1-inch medallions and season both sides with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Step 2

Add the pork medallions in a single layer and cook until browned and cooked through, about 3-4 minutes per side. Transfer to a plate and set aside.

Step 3

In the same skillet, add the remaining 1 tbsp olive oil, 1 cup cherry tomatoes, 1 cup sliced cremini mushrooms, and 1 sliced shallot. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and lightly charred, about 5-6 minutes.

Step 4

Meanwhile, cook the 9 oz cheese ravioli in a pot of salted boiling water according to package directions, about 4-5 minutes. Drain, reserving 1/4 cup of pasta water.

Step 5

Return the pork to the skillet with the vegetables, add the drained ravioli and a splash of the reserved pasta water. Toss gently to combine and heat through, about 1-2 minutes. Serve topped with grated parmesan and chopped chives if desired.