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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!
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 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

Directions

  • 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.

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Reviews

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Average Rating:
  • katlaydee3
    Mar 2, 2011

    I did not like this at all. Not enough flavor. Most of it went right down the garbage disposal.

  • radcook
    Oct 19, 2008

    Can't say enough good things about this recipe. I make this when pork tenderloins go on sale amd I am sick of just roasted pork. Would be good with chicken too.