Pasta with Pork Tenderloin
Pasta with pork tenderloin is a quick supper that feels a bit more special than a standard cream sauce. Thin slices of lean pork brown in minutes and are returned to a garlicky parmesan sauce with the pasta, so everything is on the table in 30 minutes. Choose penne, tagliatelle or whatever shape is in the cupboard, and serve it straight from the pan.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 765kcal
Cooking the pork for pasta with pork tenderloin
Pork tenderloin is the leanest cut of pork, so it dries out easily if it is left in the pan. Slicing it thinly and frying it quickly over a fairly high heat is the answer. Pork must be cooked through, with no pink, and in this recipe the slices finish heating in the sauce at the end, so you do not need to push them to the limit in the first round.
Pat the pork dry with kitchen paper before it goes in the pan, because dry meat browns instead of stewing.
Step-by-step pasta with pork tenderloin
Tap a time to start a timer.
- Prepare the pork Trim off the tough silvery membrane from the tenderloin, then cut it across into slices about 1cm thick. Pat the slices dry with kitchen paper and season with pepper. Peel and finely chop the onion and garlic.
- Boil the pasta Bring a large pan of water to the boil, add the salt and the pasta, and cook for the time on the pack, usually , until tender with a little bite. Before draining, scoop out a mugful of the cooking water, then drain the pasta.
- Brown the pork While the pasta cooks, heat the oil in a large frying pan over a medium-high heat. Fry the pork in two batches for about on each side, until golden and no longer pink in the middle. Lift it out onto a plate.
- Make the sauce Turn the heat to medium, add the onion to the same pan and cook for until soft, then add the garlic and oregano for 30 seconds. Pour in the stock, scraping up the brown bits, then add the cream and simmer for until slightly thickened.
- Combine and serve Tip the pork, with any juices from the plate, and the pasta into the sauce. Toss over a low heat for until the pork is steaming hot, adding a splash of the pasta water if it looks thick. Take it off the heat, stir in half the parmesan and sprinkle the rest on top.
Swaps and what to serve
A simple green salad or a bowl of steamed broccoli is all this needs on the side, because the sauce is rich. To lighten it, stir in a handful of spinach or some sliced mushrooms fried with the onion. A teaspoon of wholegrain mustard gives the sauce more bite, and Grana Padano can replace the parmesan.
For a tomato-based version of the same idea, try pasta with pork and tomato. If you would rather cook the fillet whole and serve it with potatoes, pan-fried pork tenderloin is a good place to start.
Pasta with pork tenderloin is best eaten straight away, while the sauce is silky.
Common problems and fixes for pasta with Pork Tenderloin
- The pork turns out dry and chewy.
- The slices were cooked too long or the pan was crowded, so the meat steamed instead of browning. Fry in two batches and take the slices out as soon as there is no pink inside.
- The sauce is too thick and the pasta sticks together.
- Stir in the reserved pasta water a splash at a time until the sauce loosens and coats the pasta again.
- The sauce tastes flat or too rich.
- Add a squeeze of lemon juice or a teaspoon of wholegrain mustard at the end, and check the seasoning once the parmesan is in, as it is already salty.
Frequently asked questions about pasta with Pork Tenderloin
How long does pasta with pork tenderloin take to make?
About 30 minutes from start to finish, including 10 minutes of preparation. The pasta boils while the pork and sauce are cooked in the frying pan, so nothing waits.
How do you slice pork tenderloin for pasta?
Cut it across the grain into rounds about 1cm thick. Slices of this thickness cook through in 2 minutes a side, and trimming off the silvery membrane first makes the meat much more tender.
How do you know the pork is cooked?
Cut into the thickest slice. It should be white all the way through with no pink, and the juices should run clear. Pork must be steaming hot all the way through, so give it a minute or two in the sauce at the end.
What can I use instead of double cream?
Full-fat crème fraîche works well, but stir it in off the heat, as it can split if it boils. Single cream is too thin, so add a spoonful of the pasta water and a little extra parmesan to get a similar body.
How should you store and reheat leftovers?
Cool within an hour, keep covered in the fridge and eat within 2 days. Reheat in a pan over a low heat with a splash of milk or water until steaming hot, as the pasta soaks up the sauce while it stands.
How did you like the recipe?
4.7 / 5 · 30 ratings
