Best Pork Tenderloin Alfredo Recipes

Roast Pork Tenderloin with Zucchini

Provided by HeatherS

Number Of Ingredients 12

1 tablespoon plain dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh rosemary
2 teaspoons extra-virgin olive oil
1 garlic clove, minced 1/4 teaspoon salt
1 (1-pound) pork tenderloin, trimmed of all visible fat
2 medium zucchini
1/2 pound fresh white mushrooms, thinly sliced
1/4 cup dry white wine
2 tablespoons fat-free half-and-half
1/4 teaspoon freshly ground pepper
Pinch nutmeg

Steps:

Preheat the oven to 450°F. Spray a small roasting pan with nonstick spray. Combine the bread crumbs, parsley, rosemary, 1 teaspoon of the oil, the garlic, and salt in a small bowl. Rub the mixture all over the pork. Place the pork in the pan and roast until the topping is browned and an instant-read thermometer inserted into the thickest part of the pork registers 160°F for medium, 20-25 minutes. Transfer the pork to a carving board, let stand 10 minutes, then cut into about 16 slices. Meanwhile, make shavings from the zucchini by running a vegetable peeler lengthwise down the zucchini. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the zucchini and cook, stirring gently, until the zucchini just begins to soften, about 3 minutes. Stir in the wine, half-and-half, pepper, and nutmeg; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and vegetables are tender, about 3 minutes. Serve with the pork. POINTS value: 5.

Pork Tenderloin Alfredo image

Provided by Marian Arbour

Categories Pasta

Time 35m

Number Of Ingredients 12

1 pork tenderloin {1 pound}
3/4 c cream cheese, low-fat
1/2 c chicken stock or white wine
1/4 c balsamic vinaigrette dressing
1/2 c grated parmesan cheese
2 clove minced garlic
2 Tbsp lemon juice
2 Tbsp chopped cilantro or basil
1 c frozen peas
1/2 c diced sweet red pepper
salt and pepper to taste
fusilli pasta 1/2 package of 454 gram box.

Steps:

1. Remove thin shinny skin from pork using a sharp knife and cut pork into 1/2 inch thick slices..Spray large skillet or Wok with cooking spray..cook meat on medium=high heat for 5 minutes on each side until browned..if wok gets too dry add 1 tablespoon oil to psn to continue cooking the meat remove meat to plate.
2. Add chicken stock or wine to pan when warm add the cream cheese and stir until cheese has melted..turn heat down to medium..add remaining ingredients then add the meat. cook for another 5 minutes then pour over cooked pasta..sprinkle with extra parmesan cheese if that is your fancy,

Alfredo Roasted Pork Tenderloin image

Provided by raymond spencer

Categories Roasts

Time 30m

Number Of Ingredients 8

2 boneless pork tenderloins, (about 2 pound)
1 3/4 c refrigerated alfredo sauce
1/2 c prepared horseradish sauce
3/4 c whipped cream cheese
2 tsp seasoned pepper
4 garlic cloves,crushed
1/4 c grated parmesan cheese
1 tsp italian seasoning

Steps:

1. Place tenderloins in large self-sealing bag.In medium bowl combine all ingredients,whisk together until smooth;pour half over tenderloins,seal the bag and refrigerate for 9 hours,turning occasionally.Cover and reserve remaining marinade(in refrigerator)for basting.
2. Heat oven to 450 degrees F.Remove tenderloins from the bag,discarding bag with marinade.Place tenderloins in shallow roasting dish;roast for 20-27 minutes,basting occasionally with reserved marinade.Let tenderloins rest 10 minutes before slicing to serve.