Pork Tenderloin Slices Over Pasta Recipes

PORK TENDERLOIN SLICES OVER PASTA

Steps:

• Mix extra virgin olive oil, juice from lime, and soy sauce in a wide bowl. Slice pork tenderloin on the diagonal into 1/2 to 3/4 inch thick slices (8 to 10 slices for 3/4 to 1 lb tenderloin). Place slices into marinade and turn to coat. Allow to sit in bowl unrefrigerated for 20 to 30 minutes. Preheat non-stick skillet to medium-high and saute pork slices 3 to 4 minutes per side or until only slighty pink inside. They will be extremely juicy. Remove from pan and allow to "rest" for at least five minutes. Depending on your pasta choice, you will have cooked your pasta to be done at the time the pork is ready to be served. Plate the pasta on two dishes, top with the pork, and pour any remaining pan juices over. Serve with steamed broccoli or green beans. Grate manchego or parmesan over all.

PORK TENDERLOIN WITH PRETTY PENN PASTA

Steps:

• 1. One hour before. Cut pork tenderloin against the grain into 1 inch medallions and then pound flat and thin. Marinate in you favorite Italian dressing. You can do this up to 24 hours before.
• 2. You will need three pans for this. One to boil your pasta. A large skillet to make you pasta sauce and combine with the pasta. A large saute pan to brown and cook the tenderloin.
• 3. Bring a pot of water to boil and cook you pasta per directions on package.
• 4. While the pasta is cooking. Heat large skillet and add oilve oil, onions and garlic and saute over medium heat until onions soften.
• 5. Add peppers drained, tomato and green beans and saute until tomato dissolves into sauce this is usually about 10 minutes. Stir frequently you don't want anything to brown, just soften.
• 6. Turn off heat Add about 1/4 cup of shredded asiago cheese. If you want more cheese use it as garnish. If you try to mix it into the sauce it will clump.
• 7. When pasta is done, drain and add to sauce. Stir to coat everything. Cover and set this aside
• 8. In the Saute pan add olive oil. Shake off excess marinade from tenderloin medallions dredge in flour and parmesean mixture and brown on each side. Do not crowd in pan, if you have to take out to make room for others please do. When all are browned return to pan add 2-3 tablespoons of water and cover to continue cooking for 5-6 minutes. Do not over cook
• 9. Reheat the pasta, add a little more olive oil or just water and stir until warmed.
• 10. Put your pasta on a large platter with pork medallions arranged in an attractive way, add some shredded asiago. Open a bottle of white wine and enjoy!

PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE

Steps:

• In a large frypan melt the butter with oil.
• Add in mushrooms, onions, garlic, red bell pepper and oregano; cook stirring until the onions are soft (about 4 minutes) set aside.
• In a large heavy plastic zip-loc bag add in flour, seasoning salt, pepper, cayenne and chili powder.
• Add in the pork cubes; shake to coat well.
• Shake off any excess flour, then brown the pork in the frypan on all sides until browned.
• Add the veggies back to the skillet along with the cream and tomato sauce; bring mixture to a boil and simmer covered for about 30 minutes.
• Add in cooked pasta; toss to combine with sauce.
• Sprinkle with Parmesan cheese and serve.
• Delicious!