Creamy tomato, mushroom farfalla with roasted breaded pork tenderloin

September 3, 2021September 3, 2021 karenkaren 0 Comment

Earlier this week I posted a picture of this recipe I decided to make on the fly to Facebook and everyone said it looked SO GOOD. So I decided that maybe I should post it here for others to find and try to replicate.

Ingredients

  • 1 – 1 1 /2 pound pork tenderloin
  • Flour, egg, breadcrumbs for dredging/breading
  • Olive oil
  • 1/2 medium onion diced
  • 3/4 cup sliced mushrooms
  • 2 – roma tomatoes diced
  • 1-2 shots of Vodka or 1/4 cup dry white wine
  • other veggies you like
  • Pasta of your choice that sauce clings to. Bow ties, rotini, penne
  • 2 cups of dairy – half and half is my preference
  • 2 tbs flour
  • 1 cup nice parmesan cheese

Instructions

  1. bread pork tenderloin and get water boiling for pasta
  2. sear breaded tenderloin in pan of olive oil
  3. put tenderloin in oven 350 for 20-30 min on convection bake til inner temp appropriate for pork
  4. wait til pork 15 min from done then, Saute diced onions, tomatoes, mushroom (whatever else you think is tasty) in olive oil you seared pork in. Add a bit more olive oil if necessary
  5. Add alcohol and allow to cook off
  6. Pasta water usually ready by this point so add pasta and cook til al dente
  7. Whisk VERY WELL 2 tbs of flour into 2 cups of dairy – half and half, whole milk, whatever
  8. Add dairy/flour combo to hot pan along with 1 tsp salt, 1/2 tsp pepper. Allow to slightly thicken
  9. Add cheese add complete thickening – not burn
  10. Pasta should be done. Drain but keep 1/2 cup of water in case sauce is too thick
  11. Remove pork from oven put on cutting board and let rest before slicing. Dump drippings into sauce pan. If you think you’re sauce is too thick deglaze drippings off pan with the reserved pasta water.
  12. Toss pasta in sauce.
  13. Slice pork to top the pasta

Biggest timing thing is you want the pork done before the pasta. Because you can always tent it in foil to keep warm. My pasta finished first so I didn’t combine pasta with my sauce until the pork was done. But that meant I add to heat my sauce back up which made it thicker than I wanted. Pasta water + drippings to the rescue