Pork Tenderloin And Pasta In Tomato And Red Pepper Sauce Recipes

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!

Steps:

• Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
• Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
• Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Steps:

• Heat dressing in large skillet on medium-high heat. Add meat and garlic; cook 10 min. or until meat is done, stirring frequently. Remove meat mixture from skillet; cover to keep warm.
• Cook spaghetti as directed on package. Meanwhile, add tomato sauce and seasoning to skillet; cook 5 min. or until heated through. Add cream cheese; cook on low heat until melted, stirring until melted. Return meat mixture to skillet; cook 5 min. or until heated through, stirring occasionally.
• Drain spaghetti; place on platter. Top with meat mixture, cheese and parsley.

Steps:

• In a large fry pan, melt butter. Add vegetable oil, mushrooms, onions, garlic, red pepper and oregano and cook over medium heat until onion is softened. Set aside. Cut pork tenderloin into 1" pieces; set aside. 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 and allow to simmer, covered, for 15 minutes or until pasta is tender. Note: Use big pot

Steps:

• In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
• Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, then reduce heat to low, and cover.
• Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.

Steps:

• Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
• Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
• Meanwhile, cook pasta according to package directions.
• Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
• TIPS: Sprinkle with Parmesan cheese.
• For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers.
• Add the onion and garlic; cook for 5 to 10 minutes, stirring often, until they are golden and fragrant.
• Stir in the pepperoni; cook for about 5 minutes, until fragrant and evenly coated, then add the toasted fennel seed and crushed red pepper flakes. Cook for 1 minute, stirring.
• Add the tomatoes and their juices (to taste), the broth and the bay leaf; stir to incorporate.
• Once the mixture starts to bubble at the edges, cover and cook for about 45 minutes, stirring occasionally.
• The pepperoni slices will be soft, with a deeper color.
• Remove from the heat.
• Working in batches as needed, transfer to a food processor or a high-powered blender (including the bay leaf); puree until smooth.
• The sauce is ready to use. Or cool, cover and refrigerate or freeze.
• NOTE: Toast the fennel seed in a small dry skillet over medium heat, shaking the skillet often to keep the seeds from burning. They will become fragrant and slightly darker in color. This only takes a couple of minutes.
• He also recomends using San Marzano tomatoes for this recipe.

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
• Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
• Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
• Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
• Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
• Bake in the preheated oven until set, 20 to 30 minutes.

Steps:

• Preheat oven to 375°F.
• Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
• Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky).
• Place whole red pepper in dish and place in oven.
• Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out).
• Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
• Meanwhile, pour can of diced tomatoes in blender.
• Add balsamic vinegar, salt, sugar and red pepper flakes.
• Squeeze cloves out of garlic head (you can leave the skins on).
• Once pepper has cooled, peel off skin (it should come right off), cut open, take out seeds and remove stem
• Place pepper in blender.
• Puree mixture until blended.
• Stir in cornstarch.
• Heat up on stove when ready to eat or store in container and freeze for later.

Steps:

• Heat oil until hot, but not smoking.
• Add onion and cook until soft.
• Add peppers, cook about 10 minutes, or until they have softened.
• Add chili flakes.
• Stir in pork.
• Add white wine.
• Cook 3 minutes.
• Add tomato paste, tomato sauce, and salt and pepper to taste.
• Cook about 20 minutes.
• While the sauce simmers, cook pasta to al dente (fusilli or penne pasta is recommended).
• Toss noodles with all of the sauce until well-coated. Add some pasta water, if needed, for moisture.
• Plate the pasta, top with cheese, and drizzle with olive oil to serve.