Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce
Elevate your dinner table with this irresistible Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce—a dish that marries tender, oven-roasted pork medallions with a creamy, flavor-packed sauce. The base of this recipe is a vibrant blend of sweet red bell peppers, tangy diced tomatoes, and fragrant Italian herbs, pureed to silky perfection and enriched with a touch of heavy cream. Paired with al dente pasta and finished with a sprinkle of Parmesan cheese and fresh parsley, this dish offers a satisfying balance of hearty and fresh flavors. Perfect for a cozy family dinner or an elegant meal for guests, this recipe is both comforting and sophisticated, with straightforward steps that make it weeknight-friendly. Serve it up and enjoy a symphony of textures and tastes in every bite!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 12 oz Pasta (e.g., fettuccine or penne)
- 1 tbsp Butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 Red bell peppers, chopped
- 1 can Canned diced tomatoes (14 oz)
- 2 tbsp Tomato paste
- 1 tsp Dried Italian seasoning
- 0.5 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Trim the pork tenderloin of any excess fat or silver skin. Season with salt, black pepper, and garlic powder on all sides.
In an oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until golden brown. Transfer the skillet to the oven and roast for 20-25 minutes or until the internal temperature reaches 145°F (63°C). Remove from the oven, cover with foil, and let rest for 10 minutes before slicing into thin medallions.
While the pork cooks, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Stir in the chopped red bell peppers, canned diced tomatoes (with juice), tomato paste, and dried Italian seasoning. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Using an immersion blender or a countertop blender, puree the tomato and red bell pepper mixture until smooth. Return the sauce to the skillet and stir in the heavy cream. Cook for another 5 minutes over low heat.
Toss the cooked pasta with the tomato and red bell pepper sauce until well coated. Stir in the grated Parmesan cheese.
Serve the pasta on individual plates topped with slices of pork tenderloin. Garnish with fresh parsley and additional Parmesan if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
