Grilled Pork Tenderloin with Pasta Primavera
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 436.5
- Total Fat: 17.3 g
- Cholesterol: 92.5 mg
- Sodium: 673.4 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 4.3 g
- Protein: 36.0 g
View full nutritional breakdown of Grilled Pork Tenderloin with Pasta Primavera calories by ingredient
Introduction
Mediterranean flavors Mediterranean flavorsNumber of Servings: 8
Ingredients
-
24 oz pork tenderloin
1/4 cup light italian salad dressing
2 tbsp dried basil
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12 oz cooked barilla plus Penne
2 cups sliced zuchinni
1/2 cup diced red peppers
1/2 cup diced celery
1/3 cup sliced scallions
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1/2 cup chopped parsley
2 tbsp olive oil
juice of 1/2 small lemon
2 tbsp fresh chopped basil or dry basil
salt and pepper to taste
8 oz crumbled Feta cheese
Directions
Marinate pork tenderloins in italian dressing with dried basil in a ziploc bag over night in refrigerator
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light grill and leave to get very hot
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bring 6 cups of water to a boil add 1/2 tsp salt and a couple of drops of olive oil. add pasta.
***
Add Pork tenderloin to grill
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When pasta has reached desired firmness,
turn off heat and throw in zuchinni, peppers, celery and scallions, let sit 1-2 minutes
drain hot water and pour pasta with vegetables in a mixing bowl. Add olive oil, parsley, basil salt pepper and lemon juice
***
Remove pork tenderloin from grill when just firm and slice thinly each serving consists of 1/14 cup pasta primavera and 3 oz sliced pork tenderloin
Number of Servings: 8
Recipe submitted by SparkPeople user RIVERSTONEANNIE.
***
light grill and leave to get very hot
***
bring 6 cups of water to a boil add 1/2 tsp salt and a couple of drops of olive oil. add pasta.
***
Add Pork tenderloin to grill
***
When pasta has reached desired firmness,
turn off heat and throw in zuchinni, peppers, celery and scallions, let sit 1-2 minutes
drain hot water and pour pasta with vegetables in a mixing bowl. Add olive oil, parsley, basil salt pepper and lemon juice
***
Remove pork tenderloin from grill when just firm and slice thinly each serving consists of 1/14 cup pasta primavera and 3 oz sliced pork tenderloin
Number of Servings: 8
Recipe submitted by SparkPeople user RIVERSTONEANNIE.
