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Pork Tenderloin and Pasta in Tomato
and Red Pepper Sauce
6 serving(s)
Ingredients
1 tbsp (15 ml) butter

2 cups (500 ml) sliced mushrooms

2 onions, chopped

2 cloves garlic, crushed

1 red pepper, chopped

1 tsp (5 ml) dried oregano

1 lb (450 g) pork tenderloin

2 tbsp (30 ml) all-purpose flour

1 tsp (5 ml) chili powder

1/2 tsp (2 ml) salt

1/2 tsp (2 ml) pepper

3 cups (750 ml) milk

9 oz (260 g) penne pasta

1 can (14 oz / 398 ml) tomato sauce
Preparation
In a large fry pan, melt butter. Add mushrooms, onions, garlic, red pepper and oregano and cook over medium heat until onion is softened; set aside. Cut pork tenderloin into 1" (2.5 cm) pieces. 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, add the vegetables and allow to simmer, covered, for 15 minutes or until pasta is tender.
Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
394 Calories
31 g
47 g
9 g
3.6 g
600 mg
Calcium
Thiamin
Fotacin
Vitamin B12
Vitamin C
17 % / 192 mg
104 %
74 %
58 %
57 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk