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1
To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey.
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2
Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
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3
Pour the remaining marinade into a re-sealable plastic bag.
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4
Season the pork with salt and pepper and add them to the bag.
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5
Seal and distribute the marinade equally on the pork.
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6
Marinate at room temperature up to 2 hours or in the refrigerator if longer than that.
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7
Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
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8
Preheat a seasoned cast iron grill pan over medium-high heat.
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9
Bring a large pot of well-salted water to a boil for the pasta.
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10
Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade.
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11
Place on the grill pan.
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12
Let cook 4 minutes per side or until cooked through.
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13
Remove from the pan and loosely tent with aluminum foil while the meat rests.
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14
Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes.
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15
In a medium saute pan on medium heat, heat the oil.
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16
When it begins to swirl, add the onions.
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17
Season the onions with salt and pepper, and sweat until tender.
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18
Add the garlic and cook another minute.
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19
Add reserved marinade and stir.
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20
Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
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21
Stir in the grated Parmesan, and parsley.
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22
Drain the pasta and add to sauce, coating well.
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23
Serve alongside pork.
