Roast Pork Tenderloin With Zucchini Noodles Alfredo Recipe 285

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SPICY PORK LOIN ALFREDO



Spicy Pork Loin Alfredo image

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon chicken bouillon granules
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
2 tablespoons butter
1-1/2 pounds boneless pork loin roast, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese
8 ounces fettuccine

Steps:

  • In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes. , Meanwhile, cook pasta according to package directions for al dente. Serve pork with fettuccine.

Nutrition Facts : Calories 942 calories, Fat 63g fat (37g saturated fat), Cholesterol 249mg cholesterol, Sodium 1638mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 3g fiber), Protein 49g protein.

PORK TENDERLOIN ALFREDO



Pork Tenderloin Alfredo image

I pulled out a piece of pork tenderloin from the freezer and wondered what to make with it,we did not have any pasta for a while so the tenderloin was going to hook up with the pasta, and it tasted great.

Provided by Marian Arbour

Categories     Pasta

Time 35m

Number Of Ingredients 12

1 pork tenderloin {1 pound}
3/4 c cream cheese, low-fat
1/2 c chicken stock or white wine
1/4 c balsamic vinaigrette dressing
1/2 c grated parmesan cheese
2 clove minced garlic
2 Tbsp lemon juice
2 Tbsp chopped cilantro or basil
1 c frozen peas
1/2 c diced sweet red pepper
salt and pepper to taste
fusilli pasta 1/2 package of 454 gram box.

Steps:

  • 1. Remove thin shinny skin from pork using a sharp knife and cut pork into 1/2 inch thick slices..Spray large skillet or Wok with cooking spray..cook meat on medium=high heat for 5 minutes on each side until browned..if wok gets too dry add 1 tablespoon oil to psn to continue cooking the meat remove meat to plate.
  • 2. Add chicken stock or wine to pan when warm add the cream cheese and stir until cheese has melted..turn heat down to medium..add remaining ingredients then add the meat. cook for another 5 minutes then pour over cooked pasta..sprinkle with extra parmesan cheese if that is your fancy,

ROAST PORK TENDERLOIN WITH ZUCCHINI "NOODLES" ALFREDO RECIPE - (2.8/5)



Roast Pork Tenderloin with Zucchini

Provided by HeatherS

Number Of Ingredients 12

1 tablespoon plain dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons extra-virgin olive oil
1 garlic clove, minced 1/4 teaspoon salt
1 (1-pound) pork tenderloin, trimmed of all visible fat
2 medium zucchini
1/2 pound fresh white mushrooms, thinly sliced
1/4 cup dry white wine
2 tablespoons fat-free half-and-half
1/4 teaspoon freshly ground pepper
Pinch nutmeg

Steps:

  • Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray. Combine the bread crumbs, parsley, rosemary, 1 teaspoon of the oil, the garlic, and salt in a small bowl. Rub the mixture all over the pork. Place the pork in the pan and roast until the topping is browned and an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, 20-25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into about 16 slices. Meanwhile, make shavings from the zucchini by running a vegetable peeler lengthwise down the zucchini. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the zucchini and cook, stirring gently, until the zucchini just begins to soften, about 3 minutes. Stir in the wine, half-and-half, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and vegetables are tender, about 3 minutes. Serve with the pork. POINTS value: 5.

ALFREDO ROASTED PORK TENDERLOIN



Alfredo Roasted Pork Tenderloin image

You are gonna be surprised for dinner,so i created this new pork recipe,you can use alfredo sauce as for marinade.

Provided by raymond spencer

Categories     Roasts

Time 30m

Number Of Ingredients 8

2 boneless pork tenderloins, (about 2 pound)
1 3/4 c refrigerated alfredo sauce
1/2 c prepared horseradish sauce
3/4 c whipped cream cheese
2 tsp seasoned pepper
4 garlic cloves,crushed
1/4 c grated parmesan cheese
1 tsp italian seasoning

Steps:

  • 1. Place tenderloins in large self-sealing bag.In medium bowl combine all ingredients,whisk together until smooth;pour half over tenderloins,seal the bag and refrigerate for 9 hours,turning occasionally.Cover and reserve remaining marinade(in refrigerator)for basting.
  • 2. Heat oven to 450 degrees F.Remove tenderloins from the bag,discarding bag with marinade.Place tenderloins in shallow roasting dish;roast for 20-27 minutes,basting occasionally with reserved marinade.Let tenderloins rest 10 minutes before slicing to serve.

PORK AND FETTUCCINE ALFREDO



Pork and Fettuccine Alfredo image

Basil comes through in the great savory flavor of creamy fettuccine sauce. Chicken can be substituted for pork in this colorful dish from Suzanne Carman of Oshkosh, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

2 ounces uncooked fettuccine
2 boneless pork loin chops (5 ounces each), cubed
1 tablespoon butter
2 teaspoons olive oil
1 tablespoon all-purpose flour
1 cup 2% milk
1-1/2 cups frozen sugar snap stir-fry vegetable blend, thawed
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute pork in butter and oil until meat juices run clear. Stir in flour until blended. Gradually add milk; stir in the vegetable blend, cheese, salt and lemon-pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with pork mixture and basil.

Nutrition Facts : Calories 500 calories, Fat 21g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 685mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 40g protein.

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