Italian Pork with Spaghetti

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Serves6 (1 1/2 cups each)
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  1. Preheat oven to 425 degrees F.
  2. Rub tenderloin with 1 teaspoon of oil. Season with salt and pepper. Top with 2 tablespoons parsley and fennel seeds, pressing into tenderloin.
  3. Heat remaining oil in an oven-proof skillet over medium high heat. Add pork and cook, turning and browning each side, about 2 minutes per side.
  4. Add garlic, tomatoes, raisins, and pine nuts around pork and cook another minute.
  5. Add the broth to the skillet and bring to a simmer. Top pork with cheese.
  6. Transfer to the oven and cook for 15-20 minutes, until the center reaches 145 degrees F.
  7. Remove from oven and let pork rest for 5 minutes.
  8. Toss cooked pasta with the sauce remaining in the skillet, stirring in remaining parsley.
  9. Cut pork into thin slices. Serve pasta topped with pork.

Recipe Tips

Add 1 green pepper, chopped finely, 8 ounces of mushrooms, chopped finely, and/or 1/4 cup of fresh basil leaves for added flavor, fiber, and vegetables.

Omit the pork and add 2 15-ounce cans of white beans for a vegetarian option.  Skip the oven and complete all the stove top steps before mixing with pasta and serving.

Use any type of pasta for this dish.

Nutrition Facts
Italian Pork with Spaghetti
Amount Per Serving
Calories 333 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 73mg 24%
Sodium 239mg 10%
Potassium 732mg 21%
Total Carbohydrates 27g 9%
Dietary Fiber 2g 8%
Sugars 6g
Protein 31g 62%
Vitamin A 18%
Vitamin C 23%
Vitamin D0%
Calcium 6%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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