So I didn’t know what to make this week and I had to use up my pork loin in my freezer downstairs before it gets freezer burnt so I decided what ever way to use it up but to cook it in with my mixed carbs today.
You may find that this dish lacks flavor, if so add more chili powder to increase the spiciness. I personally find it fine but another added measure is Parmesan cheese.
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) sliced mushrooms (optional)
2 onions, chopped
2 cloves garlic, chopped
2 red bell pepper, chopped
1 tsp (5 mL) dried oregano (optional) I personally didn’t add it and it turned out great!
1 lb (450 g) pork tenderloin
2 tbsp (30 mL) all-purpose flour
2 tbsp (30 mL) chili powder ( I only added 1/2 tbsp because I didn’t like how hot it would make it. )
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
3 cups (750 mL) Milk
2 cups of penne or any pasta for that matter.
1 can (14 oz/398 mL) tomato sauce ( I made my own )
In a large skillet, add virgin olive or vegetable oil and add butter, mushrooms, onions, garlic, red peppers and oregano. You cook them over medium to low heat until onions are softened; 3-5 minutes and set aside.
Cut pork tenderloin into 1 inch (2 1/2 cm) pieces. In a plastic bag, add flour, chili powder, salt and pepper and shake to mix. Add pork as you go along and shake to coat until all your pork is in the bag. If you are doing this on the day of, it is less marinated as if you would let it set in the fridge the day before. I usually let this set for a day before making the recipe with the added bonus of you have less to do during.
On medium to low heat, add marinated pork and remaining flour mixture to the large skillet and cook until pork is browned on all sides.
Next in a separate pot, add milk, pasta (uncooked) and tomato sauce. Bring the mixture to a boil, stirring constantly until pasta is tender. Add the tomato pasta to your large skillet of pork and lower heat to low. Cook for 2-3 minutes and turn off heat allowing to simmer, for approximately 15 minutes.
Vitamin B12: 59%
Vitamin C: 56%