With a few simple ingredients dinner can be ready before you know it.
2-2.5lb Pork Tenderloin Roast
1 box (13.25oz, serves 7) Rotini Whole Wheat Pasta, cooked according to directions
1 Red Pepper, cut in bite size pieces
1 Yellow Pepper, cut in bite size pieces
1 Pkg Baby Spinach
4Tbls drained Muffalata (I used from Muffalata from The Pickle Guy, Mild & Spicy)
McCormick Steakhouse Grinders seasoning to taste
1/8tsp Sea Salt...a little goes a long way so season sparingly!
1-2Tbls Olive Oil
(Some variations are below)
Preheat oven to 350 degrees
Remove pork tenderloin from packaging, rinse under cold water, pat dry.
Place pork in baking dish
Grind McCormick Steakhouse Grinders seasoning all over roast
Cover with foil
Bake 30 minutes per lb or until internal temp reaches 160 degrees
Remove roast from oven when ready, uncover and let rest for 5 minutes
While roast is resting heat oil in pan on stove top.
Add peppers and sautee about 5 minutes
Add drained muffalata, stir for 1 minute
Add baby spinach
Season with McCormick Steakhouse Grinders seasoning
Finally, add cooked pasta and stir
Set on low to keep warm while you slice the pork roast.
You can also add the juice of the roast to the pasta for some added flavor if you'd like.
Serve and Enjoy!
Served 5 with pasta and roast leftover for lunch tomorrow!
Simple and Da-lish!
Variations: Add squash and onion. Use sweet potato or spaghetti squash in place of pasta or brussel sprouts with olive oil and garlic...be creative and use what works for you or with what you have on hand. Just remember modest amounts of Olive Oil and salt. Use other spices/herbs to add flavor!