Pork Tenderloin and Pasta in Tomato and Red Pepper Sauce

This recipe is taken from the 1998 Milk Calendar. A terrific combination! Here's a quick one-pot meal that's really big on taste. -James Barber

  • Prep: 15 min
  • Cooking: 25 min
Yields 4 servings
pork tenderloin and pasta in tomato and red pepper sauce

Ingredients

  • 1 tbsp (15 mL) butter
  • 1 tbsp (15 mL) vegetable oil
  • 2 cups (500 mL) sliced mushrooms
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 1 red bell pepper chopped
  • 1 tsp (5 mL) dried oregano
  • 1 lb (450 g) pork tenderloin
  • 2 tbsp (30 mL) all-purpose flour
  • 2 tbsp (30 mL) chili powder
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 3 cups (750 mL) Milk
  • 9 oz (270 g) penne
  • 1 can (14 oz/398 mL) tomato sauce

Preparation

In a large skillet, melt butter. Add vegetable oil, mushrooms, onions, garlic, red bell pepper and oregano and cook over medium heat until onion is softened; set aside.

Cut pork tenderloin into 1 inch (2 1/2 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 skillet 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 and allow to simmer, covered, for 15 minutes or until pasta is tender.

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Nutrition

Nutritional Information

per serving
Energy: 394 Calories
Protein: 31 g
Carbohydrate: 47 g
Fat: 9 g
Fibre: 3.6 g
Sodium: 600 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 17 % / 192 mg
Thiamin: 104 %
Folacin: 74 %
Vitamin B12: 58 %
Vitamin C: 57 %