PORK TENDERLOIN WITH PRETTY PENN PASTA
This is a big hit on those special occasions where you are having company and want to impress. The presentation is great. And best of all it tastes really good! You can increase the amounts. One tenderloin per 4 persons. Enjoy!
Provided by Deb Lund
Categories Pasta
Time 1h5m
Number Of Ingredients 15
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!
SPINACH AND PORK TENDERLOIN PASTA TOSS
Here's our tried-and-true way of making new spinach lovers: Serve it up in a pasta with pork tenderloin and a rich, creamy sauce.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; keep warm. Lightly spray large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5 to 7 min. or until softened. Add cream cheese, broth, mustard and pepper; cook until heated through.
- Add pork; cover. Reduce heat to low; cook 10 to 12 min. or until pork is cooked through.
- Drain pasta. Immediately add to skillet along with spinach. Toss until spinach is wilted.Serve topped with cheese.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 36 g
PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE
Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7
PORK LINGUINE TOSS
With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear., In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through.
Nutrition Facts : Calories 592 calories, Fat 35g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 684mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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