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Tuscan Pork and Penne

4 star rating
 

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Submitted by: wzj8xw

 

Pork tenderloin strips and penne pasta are baked in a creamy wine sauce seasoned with fresh rosemary and bacon.
 

Ingredients

  • 3 cups dried penne
  • 3 tablespoons olive oil
  • 1 pound pork tenderloin, cut in thin, bite-size strips
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Parmesan cheese
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (Chablis or Chardonnay)
  • 1 teaspoon snipped fresh rosemary
  • 1 cup frozen peas
  • 6 slices cooked bacon, drained and crumbled
  • 1 cup heavy cream
  • 1 1/2 cups dried breadcrumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon paprika

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Method

Cook penne for half the cooking time recommended on the package; drain and keep warm. Preheat oven to 350 degrees. Preheat olive oil in a large skillet over medium-high heat. Season pork strips with salt and pepper. Add to skillet; cook and stir until no longer pink. Transfer pork with a slotted spoon to a bowl; sprinkle 1/2 cup of the Parmesan cheese over pork. Add onions and garlic to skillet; saute until tender. Stir in white wine; cook for 3 minutes. Stir in rosemary, peas, and crumbled bacon. Return pork to skillet. Place cream in a microwave-safe measuring cup. Microwave on 100% power (HIGH) until it bubbles; stir into skillet. Stir in partially cooked penne. Spoon pork and pasta mixture into a greased large casserole dish. Mix remaining 1/2 cup Parmesan cheese, bread crumbs, melted butter, paprika, and parsley. Sprinkle over penne mixture. Bake about 30 minutes or until heated through.

 

Notes: Boneless chicken breasts or veal cutlet may be substituted for the pork

 

Number of Servings: 4

 

Submitted by: wzj8xw ()

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