I usually make pork at least once a week at my house. And I try to make it in a different style of food each time. This time around I went with Italian Pork Pasta. It started with my Parma Rosa recipe (the first recipe in my cookbook!) and evolved from there. As I always say – marinating meat is always a good idea! The marinade for this pork is off the charts good!
You seriously don’t have to cook pork tenderloin as a whole piece to get amazing flavor from it. I do marinate it whole and then cut it up which is perfect for a weeknight meal. It helps it cook up quicker but you still get all the yummy flavor. Most of the time I use apple cider vinegar for my dressings and marinades, but for this I used white vinegar. That’s because I have learned through trial and error that white vinegar goes better with white wine than apple cider vinegar. You could certainly use the ACV, it just sort of over powers the wine flavors.
I used a long pasta but you could really use any type of pasta that you have on hand with this one. Short pastas like elbows, shells, shellbos, farfalle, rotini would all work too. I didn’t serve this with a side dish at all. But if you need more or need to stretch to make leftovers, I would suggest a Caesar salad and/or some simple garlic knots.
Now Let’s Get Cookin’!
Italian Pork Pasta
- 1½ lb Pork Tenderloin
- 1½ lb Long Pasta spaghetti, linguini, etc.
For the Marinade
- ½ cup Avocado Oil
- ¼ cup Lemon Juice
- ¼ cup White Vinegar
- ¼ cup White Wine
- 1 tsp Garlic Powder
- 1 tsp Oregano
- 1 tsp Red Pepper Flakes
- 1 tsp Dried Onion
- 1 tsp Basil
- 1 28oz can Crushed Tomatoes
- 1 cup Heavy Cream
- 1 tsp Parsley
- 1 cup Parmesan Cheese shredded
- Combine marinade ingredients in a gallon zipper bag. Add pork tenderloin and let rest for at least 30 minutes (upto 24hrs)
- Start water boiling for pasta.
- Cut pork into cubes, reserve 1 cup marinade liquid.
- In a large sauce pan over medium high heat, add pork and reserved marinade. Cook for 5 minutes, then add tomatoes. Stir to combine.
- Add pasta to boiling water and cook as directed on the package. Drain in collander then rinse with cool water.
- Add cream and parsley to sauce mixture. Cook another 3 minutes then add cheese and cook until melted.
- Place portion of pasta in shallow bowl and ladle sauce over top. Sprinkle with additional parsley, if desired.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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