Pork Tenderloin And Pasta In Tomato And Red Pepper Sauce Recipes

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PORK TENDERLOIN AND PASTA IN TOMATO AND RED BELL PEPPER SAUCE



Pork Tenderloin and Pasta in Tomato and Red Bell Pepper Sauce image

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

3 -4 tablespoons butter
3 tablespoons oil
2 cups sliced mushrooms
2 medium onions, chopped
1 tablespoon fresh garlic, chopped
2 small red bell peppers, chopped
1 -2 teaspoon dried oregano
1 lb pork tenderloin, cut into about 1-inch pieces
2 tablespoons flour
1 -2 teaspoon chili powder
1 teaspoon seasoning salt (can use regular white salt)
black pepper
1/4 teaspoon cayenne
3 cups half-and-half cream or 3 cups full-fat milk
1 (14 ounce) can tomato sauce
9 ounces penne pasta, cooked and drained (cook only until el dente)
parmesan cheese

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

ROASTED PORK WITH SMOKY RED PEPPER SAUCE



Roasted Pork With Smoky Red Pepper Sauce image

Provided by Giada De Laurentiis

Time 1h48m

Yield 4 to 6 servings

Number Of Ingredients 16

3 (1-pound) pork tenderloins, trimmed
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 small onion, diced
1 medium red bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 medium orange bell pepper, cored, seeded and diced into 1/2-inch pieces
3 cloves garlic, minced
Kosher salt for seasoning, plus 2 tablespoons
Freshly ground black pepper
1 1/4 cups red wine, such as Syrah or Cabernet Sauvignon
2 1/2 tablespoons smoked paprika
1 (15-ounce) can tomato puree
1 dried bay leaf
1/4 cup chopped flat-leaf parsley

Steps:

  • Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
  • Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
  • Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Nutrition Facts : Calories 457 calorie, Fat 22 grams, SaturatedFat 4.5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 49 grams, Sugar 4 grams

RED PEPPER TOMATO PASTA BAKE



Red Pepper Tomato Pasta Bake image

One-pan, great-tasting dish you will make again and again! You'll be nibbling long before it gets to the table! Thank you Lord for another great recipe.

Provided by Sherylynn Booth

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Ziti Recipes

Time 50m

Yield 8

Number Of Ingredients 17

4 ½ cups ziti pasta
3 cups ground beef
1 ½ tablespoons butter
1 cup sliced onion
1 cup chopped red bell peppers
1 small stalk celery, chopped
4 teaspoons chopped garlic
1 ½ Thai chiles, chopped
1 cup marinara sauce
1 cup milk
1 tablespoon cream cheese, softened
1 tablespoon Sriracha sauce
1 tablespoon sour cream
½ tablespoon tomato paste
salt and ground black pepper to taste
3 eggs
1 ½ cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes.
  • Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef.
  • Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes.
  • Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish.
  • Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese.
  • Bake in the preheated oven until set, 20 to 30 minutes.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 54.6 g, Cholesterol 130.8 mg, Fat 21 g, Fiber 3.2 g, Protein 25.4 g, SaturatedFat 10.3 g, Sodium 448.8 mg, Sugar 6.4 g

PORK TENDERLOIN AND PASTA IN TOMATO AND RED PEPPER SAUCE RECIPE



PORK TENDERLOIN AND PASTA IN TOMATO AND RED PEPPER SAUCE Recipe image

Provided by Sube

Number Of Ingredients 15

1 tbsp. butter
1 tbsp. vegetable oil
2 cups sliced mushrooms
2 onions, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 tsp. dried oregano
1 lb. pork tenderloin
2 tbsp. all-purpose flour
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
3 cups milk
3 cups penne pasta
1 can 14 oz. tomato sauce

Steps:

  • In a large fry pan, melt butter. Add vegetable oil, mushrooms, onions, garlic, red pepper and oregano and cook over medium heat until onion is softened. Set aside. Cut pork tenderloin into 1" pieces; set aside. In a paper or plastic bag, add flour, chili powder, salt and pepper and shake to mix. Add pork and shake to coat. Add floured pork and remaining flour mixture to the fry pan and cook until pork is browned on all sides. Add milk, pasta and tomato sauce. Bring the mixture to a boil, stirring constantly. Reduce heat and allow to simmer, covered, for 15 minutes or until pasta is tender. Note: Use big pot

PORK TENDERLOIN WITH TOMATO AND PEPPER SAUCE



Pork Tenderloin with Tomato and Pepper Sauce image

Pork tenderloin cut into strips cooked in delicious seasoned tomatoes, bell peppers, onions, basil and garlic.

Provided by Justin Burris

Categories     Pork Tenderloin

Time 1h30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 teaspoon minced garlic
1 (1 1/2 pound) lean pork tenderloin, cut into thin strips
1 (14.5 ounce) can diced tomatoes and green chiles
1 teaspoon dried basil
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
½ cup water
1 ½ cups thinly sliced green bell pepper
1 onion, diced

Steps:

  • In a large skillet, melt butter over medium-high heat. Stir garlic into sizzling hot butter, and then arrange as many sliced pork tenderloin strips as you can fit into the pan. Cook, turning occasionally, until browned on both sides. Remove from pan; set aside. Repeat with any remaining pork tenderloin strips.
  • Return all pork tenderloin strips to pan. Stir in tomatoes and season with basil, salt, and pepper. Cook until mixture comes to a boil, then reduce heat to low, and cover.
  • Meanwhile, heat water in a nonstick skillet over medium heat. Cook peppers and onion in boiling-hot water until vegetables are tender-crisp. Stir into pork tenderloin and tomatoes. Continue cooking until pork tenderloin strips are no longer pink, about 50 to 60 minutes.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 9.7 g, Cholesterol 116.1 mg, Fat 8.3 g, Fiber 2.7 g, Protein 36.9 g, SaturatedFat 3.4 g, Sodium 1385.4 mg, Sugar 2.5 g

PASTA WITH ROASTED RED PEPPER AND TOMATO CREAM SAUCE



Pasta With Roasted Red Pepper and Tomato Cream Sauce image

This is such a comforting dish for those cold winter nights. The Carnation 2% Evaporated Milk add a creaminess to the sauce without the added fat of cream. Tastes delicious, and simple to make.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (28 ounce) can tomatoes
3/4 cup roasted red pepper, drained and patted dry
1 tablespoon olive oil
2 garlic cloves, peeled
1/4 teaspoon hot red pepper flakes
1 cup carnation 2% evaporated milk
3/4 lb short pasta (penne, fusilli, or farfelle)
1/4 cup fresh basil, chopped

Steps:

  • Purée tomatoes and roasted peppers in blender, food processor or with immersion blender. Reserve.
  • Heat olive oil in a large deep skillet on medium heat. Add garlic and red pepper flakes. Cook gently for 1-2 minutes until fragrant. Add pureed tomatoes and roasted peppers. Bring to a boil on medium-high heat. Lower temperature and simmer for 15 minutes, until starting to thicken. Remove garlic cloves. Add Carnation 2% Evaporated Milk and cook for an additional 5 minutes. Taste and adjust seasonings if necessary.
  • Meanwhile, cook pasta according to package directions.
  • Add pasta and basil to sauce in skillet. Toss over very low heat to combine. Serve immediately.
  • TIPS: Sprinkle with Parmesan cheese.
  • For another idea, try using other pastas such as gnocchi, tortellini or ravioli.

Nutrition Facts : Calories 260.6, Fat 3.5, SaturatedFat 0.5, Sodium 249.4, Carbohydrate 48.9, Fiber 3.7, Sugar 4.5, Protein 8.9

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