SOUTHWESTERN PORK & PASTA
This filling dish is packed with family-pleasing flavor. Also try it with boneless, skinless chicken breast instead of pork. -Nicole Filizetti, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches until no longer pink; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat., Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.
Nutrition Facts : Calories 465 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 1098mg sodium, Carbohydrate 69g carbohydrate (12g sugars, Fiber 9g fiber), Protein 31g protein.
ITALIAN PORK TENDERLOIN
Fresh sage, sun-dried tomatoes, prosciutto, and cream give this pork tenderloin dish its rich flavor. It's absolutely wonderful and simple! Chopped ham can be used if prosciutto is unavailable.
Provided by ANNACOYNE
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
- Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.
Nutrition Facts : Calories 356 calories, Carbohydrate 3.1 g, Cholesterol 121.8 mg, Fat 25 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 10.3 g, Sodium 390.3 mg, Sugar 0.5 g
PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE
Make and share this Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce recipe from Food.com.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 853.3, Fat 45.7, SaturatedFat 21.4, Cholesterol 163.8, Sodium 752.5, Carbohydrate 76.8, Fiber 11.1, Sugar 9.2, Protein 37.7
ROAST TENDERLOIN OF PORK WITH SWEET PEPPERS AND PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle tenderloins with salt, pepper and paprika.
- Heat the oil in a heavy skillet until quite hot and add tenderloins.
- Cook, turning pieces so they brown evenly on all sides, about 5 minutes.
- Pour off fat from pan and scatter onion and garlic around meat. Cook about 3 minutes and add the wine, bay leaf, broth and thyme. Bring to boil, stirring, and cover tightly. Cook 15 minutes.
- Meanwhile, cut peppers into thin strips, about 1/4 inch thick. Scatter pepper strips over meat and cook about 5 minutes.
- Move pieces of meat to a serving plate, and add sour cream and heavy cream to skillet. Stir to blend. Remove bay leaf and pour sauce over meat. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 897 milligrams, Sugar 5 grams, TransFat 0 grams
SPINACH AND PORK TENDERLOIN PASTA TOSS
Here's our tried-and-true way of making new spinach lovers: Serve it up in a pasta with pork tenderloin and a rich, creamy sauce.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; keep warm. Lightly spray large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5 to 7 min. or until softened. Add cream cheese, broth, mustard and pepper; cook until heated through.
- Add pork; cover. Reduce heat to low; cook 10 to 12 min. or until pork is cooked through.
- Drain pasta. Immediately add to skillet along with spinach. Toss until spinach is wilted.Serve topped with cheese.
Nutrition Facts : Calories 460, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 36 g
PRETTY PENNE
Penne coated in a mellow but colorful chicken sauce with red and green peppers. Add a green side salad or caesar and suppers ready.
Provided by _Pixie_
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1 tbsp butter in a large nonstick pan and cook chicken until done.
- Remove chicken from pan.
- Melt 1 tbsp butter in the same pan and add the mushrooms and soya sauce.
- Cook until tender.
- Add the red pepper, green pepper, and green onions to the pan.
- Mix the two soups with the milk until smooth and lump free.
- Add the chicken, black pepper, the soup mixture and cheese to the pan, mix and simmer over a low heat until the veggies are tender and the cheese is melted.
- Cook penne in a large pot lightly salted water until al dente (this can be started about 15 minutes before the chicken sauce is done).
- Drain thoroughly and return to pot.
- Add the chicken sauce mixture and stir to completely coat the pasta.
- Serve, if desired top with a bit of fresh grated parmesan and/or fresh ground pepper.
Nutrition Facts : Calories 552.2, Fat 16.2, SaturatedFat 6.7, Cholesterol 71.1, Sodium 975, Carbohydrate 72.9, Fiber 9.9, Sugar 3.4, Protein 31.1
PORK 'N' PENNE SKILLET
"I enjoy this one-pan skillet supper because it's quick, and the cleanup is easy," writes Dawn Goodison of Rochester, New York. "But best of all, my family enjoys these flavorful and nutritious dinners. Toss a salad while this is cooking and add hot rolls or biscuits for a complete filling meal."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine the flour, chili powder, salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook the pork, mushrooms, onion, red pepper and oregano in oil and butter over medium heat for 4-6 minutes or until pork is browned. Add garlic; cook 1 minute longer., Add the milk, tomato sauce and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until meat is tender.
Nutrition Facts : Calories 264 calories, Fat 10g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.
PORK TENDERLOIN ALLA NAPOLI
If you like the robust flavor of olives, tomatoes, and rosemary, this is the dish for you. I find it works best using a cast iron skillet.
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Heat the oil in a cast iron skillet over medium-high heat. Brown pork on all sides in the skillet.
- Mix the tomatoes, olives, wine, rosemary and garlic in a bowl. Pour over the pork. Season with salt and pepper.
- Place skillet with pork in the preheated oven, and bake 30 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).
- Remove pork from skillet, leaving remaining tomato mixture and juices. Place skillet over medium heat, and gradually mix in the cream. Stirring constantly, bring to a boil. Reduce heat to low, and continue cooking 5 minutes, until thickened. Slice pork, and drizzle with the cream sauce to serve.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2.1 g, Cholesterol 75.6 mg, Fat 13 g, Fiber 0.4 g, Protein 18 g, SaturatedFat 5.9 g, Sodium 381 mg, Sugar 0.7 g
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