Best Pork Tenderloin With Pretty Penn Pasta Recipes

ROASTED GARLIC AND HERB PENNE PASTA WITH PORK

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain, reserving 1/2 cup of liquid from pasta pot.
• Meanwhile, in a large skillet over medium heat, melt 1 Tbs butter.
• Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• Add cubed pork loin, and sear on all sides. Reduce heat, and turn to low to cook through.
• Meanwhile, In a small bowl, combine parsley, basil, salt and ground black pepper, and parmesan cheese, then set aside.
• Add additional butter, and reserved pasta water to skillet with pork.
• Add cooked penne into the skillet with the pork, toss with herb and parmesan cheese mixture.
• Taste, season with salt and pepper as desired, serve with more fresh herbs.

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

SICILIAN PORK WITH SPAGHETTI

Steps:

• Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
• Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Scatter the garlic, tomatoes, raisins and pine nuts around the pork. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer. Sprinkle the cheese over the pork, then transfer the skillet to the oven. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss. Top with cheese. Slice the pork and serve with the pasta.

PORK TENDERLOIN WITH PRETTY PENN PASTA

Steps:

• 1. One hour before. Cut pork tenderloin against the grain into 1 inch medallions and then pound flat and thin. Marinate in you favorite Italian dressing. You can do this up to 24 hours before.
• 2. You will need three pans for this. One to boil your pasta. A large skillet to make you pasta sauce and combine with the pasta. A large saute pan to brown and cook the tenderloin.
• 3. Bring a pot of water to boil and cook you pasta per directions on package.
• 4. While the pasta is cooking. Heat large skillet and add oilve oil, onions and garlic and saute over medium heat until onions soften.
• 5. Add peppers drained, tomato and green beans and saute until tomato dissolves into sauce this is usually about 10 minutes. Stir frequently you don't want anything to brown, just soften.
• 6. Turn off heat Add about 1/4 cup of shredded asiago cheese. If you want more cheese use it as garnish. If you try to mix it into the sauce it will clump.
• 7. When pasta is done, drain and add to sauce. Stir to coat everything. Cover and set this aside
• 8. In the Saute pan add olive oil. Shake off excess marinade from tenderloin medallions dredge in flour and parmesean mixture and brown on each side. Do not crowd in pan, if you have to take out to make room for others please do. When all are browned return to pan add 2-3 tablespoons of water and cover to continue cooking for 5-6 minutes. Do not over cook
• 9. Reheat the pasta, add a little more olive oil or just water and stir until warmed.
• 10. Put your pasta on a large platter with pork medallions arranged in an attractive way, add some shredded asiago. Open a bottle of white wine and enjoy!