New Year's Green Eggs and Ham With Buttered Fettucine

Heat a large pot of salted water to boiling.

Prepare pork loin. If you can only get a whole pork loin, at this point cut into one inch thick rounds. Salt and pepper both sides of the pork.

Meanwhile preheat a large saute pan for the pork over medium high heat with a few tablespoons of vegetable oil.

Place pork medallions in pan and saute on both sides to achieve browning on both sides and a medium well doneness. This should take 5-6 minutes per side.

Meanwhile, begin cooking pasta in boiling water.

While both pork and pasta are cooking, prepare chimichurri sauce: In a blender place 1/2 parsley leaves, roughly chopped, with olive oil, red wine vinegar, peeled garlic, some salt and pepper. Blend on high until mostly smooth and no large chunks of parsley remain. Adjust seasoning with more salt and pepper if necessary. Set aside.

When pork medallions are browned on both sides and medium well (your finger should barely sink into the flesh when you touch a medallion in the center) remove to a plate, cover with foil, and let rest while you finish the rest of the meal.

Wipe pork pan out with paper towel to remove brown bits. Add more vegetable oil and return to medium high heat. Add eggs and fry sunny side up until whites are done and yolks are still runny.

When pasta is al dente, drain thoroughly and toss with butter and remaining parsley leaves, finely chopped.

To serve, on each plate place a serving of fettuccine. Nestle a pork medallion topped with a fried egg on the pasta. Drizzle the dish with a few tablespoons of chimichurri sauce.