Frank's Recipes! Pork Tenderloin and Pasta in Tomato and Red Pepper Sauce

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Pork Tenderloin and Pasta in Tomato and Red Pepper Sauce

1 tablespoon butter
1 tablespoon vegetable oil
c ups sliced mushrooms
2 onions, chopped
2 cloves garlic, crushed
1 red pepper, chopped
1 tsp dried oregano
1 lb pork tenderloin
2 tablespoon all-purpose flour
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
3 cups milk
9 oz. penne pasta
1 can (14 oz) tomato sauce

In a large fry pan, melt butter. Add vegetable oil, mushrooms, onions, garlic, red pepper and oregano and cook over medium heat until onion is softened; set aside.

Cut pork tenderloin into 1 inch pieces; set aside.

In a paper or plasti bag, add flour, chili powder, salt and pepper and shake to mix. Add pork and shake to coat.

Add floured pork and remaining flour mixture to the fry pan and cook until pork is browned on all sides. Add milk, pasta and tomato sauce. Bring the mixture to a boil, stirring constantly. Reduce heat and allow to simmer, covered, for 15 minutes or until pasta is tender.

Makes 4 to 6 servings.