Recipe: Pork Tenderloin and Pasta in Tomato and Red Pepper Sauce

Makes 6 servings

1 tbsp (15 ml) butter
2 cups (500 ml) sliced mushrooms
2 onions, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 tsp (5 ml) dried oregano
1 lb (450 g) pork tenderloin
2 tbsp (30 ml) all-purpose flour
1 tsp (5 ml) chili powder
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
3 cups (750 ml) milk
9 oz (260 g) penne pasta
1 can (14 oz/398 ml) tomato sauce

In a large fry pan, melt butter. Add mushrooms, onions, garlic, red pepper and oregano and cook over medium heat until onion is softened; set aside. Cut pork tenderloin into 1″ (2.5 cm) pieces. In a paper or plastic bag, add flour, chili powder, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork and remaining flour mixture to the fry pan and cook until pork is browned on all sides. Add milk, pasta and tomato sauce. Bring the mixture to a boil, stirring constantly. Reduce heat, add the vegetables and allow to simmer, covered, for 15 minutes or until pasta is tender.


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