4/10/12

Pork Tenderloin with Pasta Primavera

This is a yummy spring meal...pork tenderloin and pasta primavera. I made it the other day and took half to a friend with a new baby.

It's pretty, fresh, and delicious.


Pork Tenderloin
recipe adapted from Chattanooga Jr. League cookbook.

Marinade
1/2 cup soy sauce
1/4 cup cooking sherry
1/4 cup brown sugar
1 clove minced garlic or 1 teaspoon of jarred garlic
freshly ground black pepper to taste

Marinate 2 pork tenderloins in marinade for at least 2 hours (or longer if you can). Then cook in oven 400 degrees for 30 minutes. Remove from oven. Let rest and slice thinly.

Pasta Primavera

(Sorry, no exact measurements on this one. Use your better judgement and taste buds.) 

green onions, diced
red pepper, sliced
yellow pepper, sliced
asparagus, diced
frozen peas
garlic
olive oil
pasta, fettuccine, linguine, whatever  - cooked of course
fresh Parmesan cheese

With the stove on medium heat, in large skillet or pot, sauté diced green onions and peppers in olive oil until tender, lower heat and add garlic. Slowly increase heat and add chopped asparagus and peas. Season with salt, pepper, fresh herbs, whatever you like. Once vegetables are thoroughly heated add cooked pasta to the mixture. Toss. Serve. Top with fresh Parmesan cheese.


13 comments:

  1. Yum. That looks delicious, colorful, and healthy. Thanks for sharing.

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  2. What a lovely meal! Eating such a brightly colored meal always makes me smile. Thanks for sharing your recipes!

    Julie

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  3. I like that your pasta primavera doesn't have a fussy sauce. Excellent idea. (and why have I never made a pork loin??)

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  4. SB, I'm making this tonight, except with venision tenderloin from the deer my husband slew (??).

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  5. This sounds like the perfect meal for a new Mom

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