Penne with Pork Tenderloin and Bacon

8 ounces thick-sliced bacon1 pound pork tenderloinfrac14; teaspoon black pepper teaspoon salt1 pound penne pasta cup extra virgin olive oil, divided1 garlic clove, finely chopped cup julienne cut, sun-dried tomatoes in olive oil6 green onions, thinly sliced8 ounces feta, crumbledfrac12; teaspoon dried marjoram cup parmesan cheese, gratedfrac12; cup basil leaves, slivered cup toasted pine nuts

Bring a large pot of salted water to a boil for the pasta.Cut bacon in 1-inch pieces and cook in large saute pan until browned and crisp. Drain bacon on paper towels and wipe excess grease from pan.Slice pork crosswise into frac14;-inch medallions; slice again into frac14;-inch wide strips. Season pork with pepper and salt.Add penne pasta to boiling water and cook 9-11 minutes or until al dente.To the saute pan add 2 tablespoons of the olive oil. Saute pork over moderate heat for about 2 minutes until almost cooked through. Add garlic and cook 2 minutes more.Reserve 1 cup of pasta water; drain penne in colander and return to pot. Toss pasta with 2 tablespoons of the olive oil.Add reserved water to saute pan with pork and garlic. With a spoon loosen any browned bits from the bottom and cook 1 minute, then pour pork, garlic and juices into penne. To the pot add bacon, sun-dried tomatoes, green onions, feta, marjoram and remaining olive oil. Set pot over low heat and toss well to combine.In small bowl combine parmesan, basil and pine nuts. Serve penne in individual bowls topped with cheese mixture.Serves four to six.