[ChuckG]

Tonight I was inspired. I was also very hungry. Don't go shopping when you are hungry. I went to the store to see "what looked good". I walked out $150 lighter.

My eye caught a jar of Classico Sun-Dried Tomato Alfredo sauce and the imagination went to work.

Not sure what to call it. It's basically seared pork medallions over a bed of noodles with a tomato alfredo sauce. It turned out very well.

1 - whole pork tenderloin cut into 1" medallions
1 - 16 oz jar of Classico Sun-Dried Tomato Alfredo sauce
1 - 28 oz can of Dei Fratelli Whole Tomatoes (packed in puree)
1 - 8 oz bag of extra wide egg noodles
1 - package of the dry Lipton onion soup mix

Mayo
Dijon mustard
Worcester sauce
Flour
Oil

I made a mixture with a couple of globs (about 3/4 cup) of mayo, about 1 Tbs of mustard, a dash of worcester sauce and the package of onion soup mix. It looks like a brown paste. Mix the pork medallions into the mixture and let sit while you do other things.

Bring a pot of water to boil for the egg noodles. Once boiling, add some sea salt and drain the can of tomatoes into the pot. You'll end up with a red boiling liquid. This is what you'll cook the egg noodles in.

Add some oil to a pan and preheat it. Turn oven on to 350 degrees.
Coat the medallions with flour and kind of flatten them a bit as you are coating with flour. They end up being about 1/2 inch thick.

Sear the medallions in the hot oil until golden brown. (couple of min each side) and then place on a wire rack.

Put egg noodles into your boiling water and your medallions into the preheated oven to finish cooking.

Empty the can of tomatoes onto a cutting board and cut longways into fourths. There will be some puree there as well even though you drained the can into your water.

Once the noodles are done, drain them and put them back in the pan. Add the Alfredo sauce and the cut up tomatoes and heat for a couple of minutes.

You can eat the medallions on the side or on top of the tomato/alfredo noodles.