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Dinner recipe · from the recipe book

Roasted Pepper Almond Pasta with Herbed Pork

Silky, smoky-sweet roasted red pepper and almond sauce coats tender pasta, topped with juicy oregano-rubbed pork tenderloin, salty feta and fresh parsley.

Roasted Pepper Almond Pasta with Herbed Pork

Ingredients

  • 1¼ lb550 gPork tenderloinpatted dry, silver skin trimmed
  • 12 oz340 gPasta, drypenne or rigatoni
  • 12⅔ cups3,000 gWaterfor boiling the pasta
  • 4 medium450 gRed bell pepperhalved and seeded
  • 4 cloves12 gGarlicpeeled whole cloves
  • 3½ tbsp whole30 gAlmonds
  • 2 tbsp30 gOlive oildivided into thirds
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • ¾ tsp5 gSaltdivided in half
  • ¾ tsp2 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ⅓ cup crumbled60 gFeta cheesecrumbled, divided in half
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the red peppers and garlic cloves with one third of the olive oil and lay the peppers cut side down on one side of the pan.
  3. Rub the pork tenderloin with another third of the olive oil, then season it with the smoked paprika, oregano, black pepper and half of the salt; place it on the other side of the pan.
  4. Roast for 20 to 25 minutes, until the pepper skins are blistered and the pork reaches 145°F (63°C) in the thickest part. Move the pork to a board to rest for at least 3 minutes; scatter the almonds on the pan and roast with the peppers for 5 more minutes.
  5. Meanwhile, bring the water to a boil in a large pot, add the pasta and cook until al dente; scoop out about half a cup of the cooking water, then drain the pasta and return it to the pot.
  6. In a blender, combine the roasted peppers, roasted garlic, toasted almonds, lemon juice, the remaining third of the olive oil, the remaining half of the salt and half of the feta; blend until smooth, adding a splash of the reserved pasta water to loosen it.
  7. Pour the roasted pepper sauce over the pasta and toss over low heat, adding more reserved pasta water as needed until glossy.
  8. Slice the pork thinly. Divide the pasta among 4 bowls, top with the pork, the remaining half of the feta and the parsley, and serve.

Contains: Milk, Tree nuts, Gluten.

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

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