Total Time:

20 min(Preparation) / 15 min(Cooking)



Orchard Pork Tenderloin with Penne Rigate


1 box (375 g)CATELLI® HEALTHY HARVEST® Whole Wheat Penne Rigate
1 tbsp (15 ml)all-purpose flour
1/4 tsp (1 ml)each salt and pepper
1pork tenderloin, about 3/4 lb (375 g) cut into bite-size pieces
2 tbsp (30 ml)extra virgin olive oil, divided
2 cups (500 ml)thinly sliced leeks (white part only)
1 cup (250 ml)quartered, pitted prunes
1 tbsp (15 ml)each finely chopped fresh rosemary and sage leaves
1 cup (250 ml)sodium-reduced chicken broth
1/2 cup (125 ml)orange juice
2 tbsp (30 ml)grainy Dijon mustard
2cloves garlic, minced
1/4 cup (50 ml)chopped fresh parsley leaves


Cook the penne according to package directions. Drain well.
Meanwhile, stir the flour with salt and pepper to combine; add the pork and toss to coat. Heat half the oil in a large, nonstick skillet set over medium-high heat. Add the pork and brown all over; transfer to a bowl. (Discard any leftover flour.)
Add the remaining oil to the skillet and reduce the heat to medium. Add the leeks, prunes, rosemary and sage to the skillet. Sauté for 5 minutes or until tender. Whisk the chicken broth with the orange juice, mustard and garlic; add to the skillet. Bring to a boil; reduce the heat and simmer, uncovered, for 5 minutes.
Return the pork to the skillet and simmer for 2 to 3 minutes or until pork is cooked to preferred doneness. Toss the sauce with cooked penne and sprinkle with parsley to serve.


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