Pork And Tomato Pasta Sauce Food

PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE

Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce image

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

Ingredients

3 -4 tablespoons butter
3 tablespoons oil
2 cups sliced mushrooms
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
2 small red bell peppers, chopped
1 -2 teaspoon dried oregano
1 lb pork tenderloin, cut into about 1-inch pieces
2 tablespoons flour
1 -2 teaspoon chili powder
1 teaspoon seasoning salt (can use regular white salt)
black pepper
1/4 teaspoon cayenne
3 cups half-and-half cream or 3 cups full-fat milk
1 (14 ounce) can tomato sauce
9 ounces penne pasta, cooked and drained (cook only until el dente)
parmesan cheese

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

SICILIAN PORK WITH SPAGHETTI

Sicilian Pork with Spaghetti image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup roughly chopped fresh parsley
2 teaspoons fennel seeds, finely chopped
1 clove garlic, minced
1 pint grape or cherry tomatoes, halved
1/4 cup golden raisins
1/4 cup pine nuts
1 cup low-sodium chicken broth
1/4 cup grated pecorino romano cheese, plus more for topping
8 ounces spaghetti

Steps:

Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

Nutrition Facts : Calories 629 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 490 milligrams, Carbohydrate 56 grams, Fiber 3 grams, Protein 47 grams

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