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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
![pork tenderloin and pasta in tomato and red pepper sauce Pork tenderloin and pasta in tomato and red pepper sauce](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/pork-tenderloin-and-pasta-in-tomato-and-red-pepper-sauce.jpg.jpeg?itok=xbFslwWM)
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
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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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Nutritional information
Per servingEnergy: | 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 % |