One of the things I really miss is pasta so every once and a while I will have a Paleo "cheat day" and have some gluten free corn or rice pasta. These pastas are simply delicious and satisfy a carb craving. I also love pork and pesto. So this recipe for Creamy Pesto Pork Pasta is amazing!
2 lbs. pork tenderloin
6 cloves garlic, chopped
1/4 cup vegetable oil
1 1/4 cup water
2 tablespoons olive oil
1 cup pesto
1 cup whipped cream or half and half
1 cup freshly grated Parmesan cheese.
1 lb. spaghetti noodles
Salt and pepper to taste
Combine the salt, pepper and garlic in a small bowl. Mix well. Rub it onto the pork tenderloin and allow the flavors to infuse for an hour or up to overnight.
Heat the vegetable oil in a large saucepan over medium heat. Cook the pork for 4-6 minutes per side or until it is browned. Remove the oil in the pan and reserve some of the oil.
Pour the water into the pan and set the heat to high. Bring it to a boil. After, reduce the heat to low and let it simmer for 10-5 minutes or until the pork is tender and the liquid is reduced to 1/4. Remove the pork from the pan and let it cool completely.
Meanwhile, cook the noodles in a large pot of salted boiling water according to package instructions or until al dente. Drain. Place the noodles back into the pot and drizzle it with olive oil. Toss until the noodles are coated in oil, so that they won’t stick to each other.
When the pork is cool, slice it thinly. After, heat the olive oil in the saucepan and add another 2 tablespoons of reserved oil. Fry the sliced pork for 1-2 minutes or until heated through. Add the pesto and cream. Season it with salt and pepper and cook it for another 2 minutes. You may add water if the mixture is too thick.
Place the pasta in the pan and mix well. Transfer it to a serving plate or individual plates. Top with the remaining Parmesan cheese before serving.