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Dinner recipe · from the recipe book

Pork Tenderloin Penne with Lemon-Herb Sauce

Seared garlicky pork tossed with tender penne in a bright parsley, basil and lemon herb sauce with salty Parmesan and toasted walnuts.

Pork Tenderloin Penne with Lemon-Herb Sauce

Ingredients

  • 12 oz340 gPasta, drypenne or other short shape
  • 1 lb500 gPork tenderlointrimmed, cut into 3/4-inch pieces
  • ⅔ cup chopped40 gFresh parsleyleaves and tender stems
  • 1 cup leaves24 gFresh basilleaves
  • 4 cloves12 gGarlicminced
  • ¼ cup chopped30 gWalnutschopped
  • 3½ tbsp45 gOlive oil
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • ⅓ cup grated30 gGrated Parmesan
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 12⅔ cups3,000 gWater

Steps

  1. Prepare first: trim and cube the pork tenderloin, mince the garlic, chop the walnuts, zest the lemon and juice it.
  2. Make the herb sauce: finely chop the parsley and basil and stir them in a bowl with half of the garlic, the lemon juice, the lemon zest and 30 g of the olive oil (two-thirds). Set aside.
  3. Bring the water to a boil in a large pot and add half of the salt.
  4. Toast the walnuts in a large dry skillet over medium heat for 3 minutes until fragrant; transfer to a plate.
  5. Season the pork with the remaining half of the salt, the black pepper and the oregano.
  6. Add the pasta to the boiling water and cook until al dente according to the package.
  7. While the pasta cooks, heat the remaining 15 g of olive oil (one-third) in the skillet over medium-high heat. Sear the pork, turning, for 6–8 minutes until browned and it reaches 145°F (63°C); let it rest 3 minutes off the heat.
  8. Add the remaining half of the garlic and the red pepper flakes to the skillet with the pork and stir for 30 seconds.
  9. Scoop out about 1/2 cup of pasta water, then drain the pasta and add it to the skillet.
  10. Off the heat, add the herb sauce and the Parmesan, tossing with splashes of the reserved pasta water until glossy.
  11. Serve topped with the toasted walnuts.

Contains: Milk, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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