Pork with Pasta Ww
Elevate your weeknight dinners with this vibrant, protein-packed recipe for Pork with Whole Wheat Pasta. Succulent medallions of pork tenderloin are seared to golden perfection and tossed with al dente whole wheat pasta in a savory skillet sauce made from garlic, cherry tomatoes, and a splash of chicken broth. Nutritious baby spinach adds a boost of color and vitamins, while a sprinkle of Parmesan cheese ties it all together with a touch of indulgence. This one-pan wonder is infused with Italian seasoning for rich, comforting flavors and comes together in just 40 minutes, making it ideal for busy evenings. Healthy, hearty, and utterly satisfying, this dish proves that wholesome eating doesn't have to compromise on flavor. Perfect for meal prepping or a cozy family dinner, it’s a must-try for anyone seeking a delicious balance of lean protein, whole grains, and fresh vegetables.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 12 oz Whole wheat pasta
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 3 cups Baby spinach
- 1 cup Chicken broth
- 0.25 cup Grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Cook the whole wheat pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
While the pasta cooks, slice the pork tenderloin into thin medallions, about 1/2-inch thick. Season both sides with the Italian seasoning, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer, cooking for 2-3 minutes per side until golden brown and fully cooked. Remove pork from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.
Pour in the chicken broth and scrape up any brown bits from the bottom of the skillet. Simmer for 2-3 minutes to allow the flavors to meld.
Add the baby spinach to the skillet, stirring until it wilts, about 1-2 minutes.
Return the cooked pork to the skillet, along with the cooked pasta. Toss everything together to combine, adding the reserved pasta water a little at a time if the mixture seems dry.
Sprinkle the dish with grated Parmesan cheese and red pepper flakes, if desired. Adjust seasoning with additional salt and pepper to taste.
Serve immediately, garnished with extra Parmesan if desired.
Nutrition Facts
Calories |
1479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 4891 mg | 213% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 11.5 g | ||
| Protein | 146.9 g | 294% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 473 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3613 mg | 77% | |
*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.
