PORK TENDERLOIN MEDALLIONS WITH CREAMY GARLIC SPINACH SAUCE & PASTA
A Rich Creamy Deeply Flavored Garlic Spinach Sauce with Fettuccine and Juicy Pork Tenderloin Medallions. It's the perfect dinner dish for the Pasta Lovers in your family.
Provided by Norine Rogers
Categories Main Dishes
Time 45m
Number Of Ingredients 13
Steps:
- With a Sharp Knife, Slice Pork Tenderloin into Medallions 1/4 inch thick.
- Season both sides of each Pork Tenderloin Medallion with Garlic Salt, Pepper, and Italian Seasonings.
- In a large skillet, over high heat, add 2 Tablespoons Olive Oil.
- When Oil is Hot, carefully place each Medallion and sear until Meat is golden brown. About 5-7 minutes. Turn Medallion over and cook the other side.
- Begin preparing your al dente pasta.
- Remove Medallions from Skillet, cover, and set aside. Leave remaining liquids in skillet.
- Reduce the heat to medium.
- Add Garlic, Onion, and Sun Dried Tomatoes. Sautee until tender.
- Add 2 Cups of Mushrooms. Cook until tender.
- Add 1 cup of White Cooking Wine. Cover skillet and cook over medium-low heat for 5 minutes.
- Add 1 cup heavy whipping cream, 1/3 cup grated fresh Parmesan Cheese. Stir over low heat until ingredients combine to make a smooth creamy sauce.
- Add one handful or one cup of fresh baby spinach, lay on top of the sauce. Lay half the cooked Pork Tenderloin Medallions on top of the baby spinach and pour in any juices that have collected on the plate. Cover Skillet with lid and cook on low for 7 minutes.
- Remove lid and gently stir the steamed spinach and Pork Medallions into the creamy garlic sauce.
- Add al dente, drained pasta into the spinach garlic sauce. Cover and let cook over low heat for an additional 5-7 minutes.
- Remove lid, place pasta and sauce on serving platter. Add remaining Pork Tenderloin Medallions.
- Garnish with additional Parmesan Cheese.
- Serve Immediately.
Nutrition Facts : Calories 1330 calories, Carbohydrate 135 grams carbohydrates, Cholesterol 249 milligrams cholesterol, Fat 38 grams fat, Fiber 10 grams fiber, Protein 99 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1 1/2 cups, Sodium 358 grams sodium, Sugar 6 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
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!
PORK TENDERLOIN PARMIGIANA
This is very easy to make and delicious!!! I usually serve it thinly sliced on a bed of cous-cous with a big dollop of sauce on top. You will need an oven-safe covered skillet, or you can transfer the meat to a casserole dish after browning on the stove.
Provided by Christina P.
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg, add salt & pepper.
- Dip tenderloin into egg mixture, then in bread crumbs.
- Brown in hot oil on all sides. Pour off grease.
- Add spaghetti sauce. Cover & cook in 350 degree oven for 30-35 minutes.
- Remove cover, top with cheeses. Cook an additional 10 minutes, uncovered.
- Serve with cous-cous topped with spaghetti sauce.
Nutrition Facts : Calories 405.1, Fat 19.8, SaturatedFat 6.3, Cholesterol 146.7, Sodium 612.4, Carbohydrate 18.6, Fiber 2.2, Sugar 6.3, Protein 36.1
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
ITALIAN STIR FRIED PORK & PASTA
A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
- Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
- Drain pasta and add to pork mixture with cheese and basil; toss to coat.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 25.9 g, Cholesterol 85.7 mg, Fat 31.3 g, Fiber 2.1 g, Protein 20.5 g, SaturatedFat 12.3 g, Sodium 203.3 mg, Sugar 2.2 g
ITALIAN PORK TENDERLOIN
Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
Provided by ANNACOYNE
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
- Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 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
ROAST PORK LOIN WITH PASTA
This recipe makes a delicious pasta sauce (which is considerably "lighter" and more subtle than a typical marinara) while roasting the loin. The results, when combined with a little pasta and a fresh green salad, make even me look like a competent cook. By the way, if you go to the trouble of bringing out the food processor for the tomatoes, put it to work on the vegetables as well. It speeds up the recipe and smoothes out the pasta sauce.
Provided by Grease
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the butter and 1 tablespoon of the oil in a Dutch oven over medium heat.
- Season loin with salt and pepper; brown thoroughly.
- Remove any excess fat after removing the loin from pan.
- Add the remaining 2 tablespoons of oil to the Dutch oven.
- Sauté the chopped vegetables for about 5 minutes.
- Add the remaining seasonings, the wine, the tomato purée, and the processed plum tomatoes.
- Let simmer for a few minutes to blend.
- Stir enough to prevent burning.
- Preheat oven to 300°F.
- Return loin to Dutch oven.
- Cover and bake until loin is tender (about 1-1/2 to 2 hours).
- Remove loin from Dutch oven and keep warm.
- Skim any accumulated fat from surface of sauce.
- Cook the pasta according to manufacturer's directions.
- Slice loin and serve with pasta, ladling sauce over both.
- Garnish with cheese to taste.
Nutrition Facts : Calories 777.6, Fat 33.8, SaturatedFat 11, Cholesterol 100.9, Sodium 126.6, Carbohydrate 75.1, Fiber 11.7, Sugar 7.8, Protein 38
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
BARBECUE PORK AND PENNE SKILLET
I'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through., Drain pasta. Add pasta and cheese to pork mixture; stir until blended. Sprinkle with green onions. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place in a shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts : Calories 428 calories, Fat 11g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 903mg sodium, Carbohydrate 61g carbohydrate (16g sugars, Fiber 4g fiber), Protein 20g protein.
PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA
Make and share this Pork Tenderloin Medallions With Marsala Sauce and Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil for the pasta.
- When the water boils, add salt and cook the pasta to al dente; drain pasta.
- Meanwhile, slice each pork tenderloin into 2-inch pieces.
- Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
- Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
- Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
- Keep the cooked meat on a platter.
- When the pork is finished cooking, add the butter to the skillet.
- Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
- Season the mushrooms with salt and pepper.
- Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
- Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
- Add the chicken stock to the pan and bring the sauce up to a bubble.
- Slide the meat back in and stir in the parsley.
- Remove the pork and arrange on a platter or dinner plates.
- Toss the cooked pasta with the remaining sauce and serve alongside.
Nutrition Facts : Calories 897.2, Fat 26.8, SaturatedFat 8.8, Cholesterol 131, Sodium 234.8, Carbohydrate 77.5, Fiber 3.4, Sugar 5.6, Protein 49.4
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