Pork Tenderloin with Pesto Cream Fettuccine
This easy meal with very little prep time is great for entertaining.
nutritional facts
Ready in
45
mins
Preparation
10
mins
Serves
6
people
Ingredients:
1 to 1 1/4 poundspork tenderloin
1 container BUITONI Refrigerated Pesto with Basil (7 oz.)
1 package BUITONI Refrigerated Linguine (9 oz.)
1/4 cup half-and-half
2 tablespoons pine nuts
Directions:
PREHEAT oven to 350°F.RINSE pork in cold water and pat dry with paper towels. Place on a small baking sheet with sides. Spread 2 tablespoons pesto over pork.
BAKE tenderloin for 35 to 40 minutes or until desired degree of doneness.
WHEN pork is almost done, prepare pasta according to package directions. Drain, reserving some pasta water. Return pasta to pot; stir in remaining pesto and half-and-half. Add a small amount of pasta water if necessary to loosen pasta. Cover and keep warm.
REMOVE pork from oven; cover with foil. Let stand for 5 minutes.
PLACE pasta on a serving platter. Slice pork and arrange over pasta. Sprinkle with pine nuts.
https://www.buitoni.com/pasta-recipes/147516/pork-tenderloin-pesto-cream-fettuccine
Pork Tenderloin with Pesto Cream Fettuccine
Nutritional Information
| Calories 400 | |
| Calories from Fat 190 | |
| Total Fat 21g | 32% |
| Saturated Fat 4.5g | 23 % |
| Cholesterol 85mg | 28 % |
| Sodium 330mg | 14 % |
| Carbohydrate 26g | 9 % |
| Dietary Fiber 1g | 4 % |
| Sugars 2g | |
| Protein 25g | |
| Vitamin A | 8% |
| Vitamin C | 4% |
| Calcium | 15% |
| Iron | 10% |