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Margherita Pork Pasta with Fresh Cherry Tomato Sauce, Basil and Mozzarella image
Margherita Pork Pasta with Fresh Cherry Tomato Sauce, Basil and Mozzarella

Source: Melissa Cookston

Where to Buy
PREP TIME

15 mins

COOK TIME

30 mins

SERVING SIZE

4

Margherita Pork Pasta with Fresh Cherry Tomato Sauce, Basil and Mozzarella image

What You’ll Need

  • 1 Prairie Fresh® seasoned and marinated pork tenderloin with garlic herb seasonings
  • 1 tablespoon canola oil
  • 8 ounces dried pappardelle, spaghetti, angel hair or penne pasta, cooked
  • ½ cup mozzarella, shredded or fresh
  • salt to taste

Sauce:

  • 2 pints cherry tomatoes
  • 1 teaspoon olive oil
  • ½ onion, diced
  • 2 cloves garlic
  • 1 teaspoon Italian seasoning
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • salt and pepper, to taste
  • 2 stems fresh basil, leaves torn
  • 1 cup water
  • ¼ cup heavy cream

Directions

1. Slice tenderloin into thin medallions.
2. In a deep skillet over medium-high heat, heat canola oil. Sear tenderloin medallions on both sides, working in batches. Do not crowd skillet. When seared, remove to a plate and set aside.
3. Add olive oil to skillet followed by onions and garlic. Cook for 3 minutes. Add cherry tomatoes. Cook for 3 minutes until tomatoes are blistered. Add water and cover. Allow to cook for 3-4 minutes, then remove cover. Add salt, pepper, sugar, tomato paste and Italian seasoning.
4. In an immersion blender, blend some of the tomatoes for a more rustic sauce, or all for a smoother sauce.
5. Place tomato mixture back in skillet. Reduce heat and add 1/2 of basil and heavy cream. Stir. Return pork medallions to sauce. Simmer until sauce is slightly thickened, about 6-8 minutes. Add cooked penne and stir.
6. Plate pasta. Top with mozzarella and remaining basil.
Chef's note: Make dinner in a snap with this recipe. The easily made fresh tomato sauce will be a classic on your dinner table that you'll make again and again!
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