Pork & Pasta

I don’t make a lot of pasta. I think of pasta as one of those dishes that just tastes better when someone else makes it. Preferably someone that works in a restaurant kitchen. And then some friendly waitress brings it to your table. That’s pretty much exactly how I like my pasta…

Until I tried this! It tastes very much like a restaurant dish. It’s that good, truly.

I don’t have a lot of time to muse over all my feelings about this recipe. (It’s easy, tasty, and quick.) (Oh, and I do want to point out that there are banana peppers in the sauce. It’s a weird ingredient, I know. But TRUST me. It’s a wonderful, creamy sauce you are going to LOVE!) Baby is napping and I only have about 20 minutes left. I’m just gonna throw it at ya and let you decide. Here goes:

Pork & Pasta

See, I don’t even have time to come up with a clever name for this pasta dish. It’s pasta. With pork. Period.

And absolutely no time to take a photo. Next time, I promise.

for the pork marinade:

  • 3/4 cup jarred sliced pickled banana peppers (cut the stems off)
  • 1/2 cup Dijon mustard
  • 3 tablespoons honey
  • 4 (1-inch thick) center cut boneless pork loin chops
  • Kosher salt and freshly ground black pepper


  • for the pasta:
  • 1 lb. pasta of your choice (I used spaghettini)
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 3 cloves garlic, chopped
  • 3 tablespoons reserved marinade
  • 1 1/2 cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped parsley

In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth. This is your pork marinade. Set aside 3 tablespoons for the pasta sauce.

Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at least 2 hours.

Preheat the grill (or a grill pan) over medium-high heat.

Bring a large pot of well-salted water to a boil for the pasta. Cook the pasta in the boiling water about 12 minutes.

Remove the pork medallions from the marinade. Place on the grill or grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and allow meat to rest.

In a medium saute pan on medium heat, heat the oil. Add the onions. Season the onions with salt and pepper, and sweat until tender (about 5 minutes). Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes. Stir in the grated Parmesan, and parsley.

Drain the pasta and add to sauce, coating well. Serve alongside pork.


One Response to “Pork & Pasta”

  1. Becky Says:

    For not having much time you sure made that sound good. Glad to have a dinner option that’s not chicken or beef. I’m in a rut. 😉

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