Crispy Pork Medallions with Creamy Thyme Fettuccine and Buttered Peas

Bring a large pot of salted water to a boil for the fettuccine.

Slice the pork tenderloin into 1-inch thick medallions (about 8 pieces). Pat dry with paper towels and season both sides with salt and pepper.

In a shallow dish, mix 1/2 cup panko breadcrumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Brush each pork medallion with 1 tablespoon Dijon mustard, then coat with the breadcrumb mixture, pressing gently to adhere.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breaded pork medallions and cook for 3-4 minutes per side until golden brown and internal temperature reaches 145°F. Remove to a plate and tent with foil to keep warm.

Meanwhile, cook 8 ounces fettuccine in the boiling water according to package directions until al dente, usually 9-11 minutes.

While pasta cooks, mince 2 garlic cloves and strip 1 tablespoon fresh thyme leaves from stems.

In a separate saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Add 1/2 cup heavy cream and thyme leaves to the saucepan. Bring to a gentle simmer and cook for 3 minutes, stirring occasionally.

Add 1/3 cup grated parmesan cheese to the cream sauce, stirring until melted and smooth. Season with salt and pepper to taste.

In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 cup frozen peas and cook for 3-4 minutes until heated through. Season with a pinch of salt and pepper.

Drain the cooked fettuccine, reserving 1/4 cup pasta water. Add the pasta directly to the cream sauce, tossing to coat. If sauce is too thick, add a splash of reserved pasta water.

To serve, divide the creamy thyme fettuccine between two plates, top with crispy pork medallions, and add buttered peas on the side.