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Ribbons and Bows Dinner

 Ribbons and Bows Dinner
Our Test Kitchen stirred up a winner with this savory combo of veggies and pork tenderloins wrapped in a creamy Alfredo sauce. Enjoy!
6 ServingsPrep/Total Time: 25 min.


  • 4-1/2 cups uncooked bow tie pasta
  • 2 pork tenderloins (3/4 pound each), cut into 2-inch strips
  • 3 tablespoons olive oil, divided
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflowerets
  • 1 jar (15 ounces) Alfredo sauce
  • 2-1/2 teaspoons dried basil
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon white pepper


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook pork in 1 tablespoon oil over medium heat until no
  • longer pink; remove and keep warm.
  • In the same pan, saute the broccoli and cauliflower in remaining oil
  • until crisp-tender.
  • Drain pasta; stir into the skillet. Add the Alfredo sauce, pork,
  • basil, garlic salt and pepper. Cook and stir until heated through.
  • Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.