Dairy Farmers of Canada

Pork Tenderloin Pasta Recipe in a Creamy Tomato Sauce

Our dietitians' favourite

You don't have to worry about extra dishes with this incredible pork tenderloin pasta recipe with a creamy tomato sauce cooked all in one pot!

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

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


  • 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
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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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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
Folate: 74 %
Thiamin: 104 %
Vitamin B12: 58 %
Vitamin C: 57 %