Garlicky Pudge with BBQ Penne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Pork Tenderloin, 1 pieceGarlic, 3 tspLea & Perrins, Worcestershire Sauce, 1 tspPepper, black, 1 dashOnion powder, 1 tspGround Cumin seed, .25 tspWater, tap, 1 cup (8 fl oz)Barilla Whole Grain Penne, 7 servingBBQ Sauce, KC Master Piece, 4 tbspYellow Sweet Corn, Canned, 1 cup (drained)Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 3.5 serving (1 can, drained)
Spray pot with non-stick spray. Place pork in bottom of pot. Sprinkle with black pepper, onion powder and ground cumin. Spread chopped garlic over top of the pork. Sprinkle on your Worcestershire sauce over top of the pork/garlic combo. Pour water around base of meat/bottom of pot. Add the tomatoes on top. Cover and let go for many hours on Low setting.
About an hour before serving, pour in pasta around meat and add BBQ sauce over pasta. Cover again and let go...
Giving it all a good stir, just prior to serving give the meat either a quick buzz with an electric hand mixer or shred it with a couple of forks.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.
About an hour before serving, pour in pasta around meat and add BBQ sauce over pasta. Cover again and let go...
Giving it all a good stir, just prior to serving give the meat either a quick buzz with an electric hand mixer or shred it with a couple of forks.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.
Nutritional Info Amount Per Serving
- Calories: 396.0
- Total Fat: 6.4 g
- Cholesterol: 44.8 mg
- Sodium: 732.9 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 9.6 g
- Protein: 25.0 g
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