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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin (cut into strips)
- 1 lb. angel hair pasta (short dry, or short fidelini)
- 1 chile pepper (guajillo)
- 2 pear tomatoes
- 1/4 white onion
- 2 cloves garlic
- 2 Tbsp. olive oil (divided)
- salt
- pepper
- fresh cilantro
- Mexican crema (or crème fraîche, for garnish, optional)
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Directions
- Season the pork strips with salt and pepper and set aside.
- Remove stem, veins and seeds of the chile and place it in a bowl with 2-3 cups of warm water. Soak for at least 5-7 minutes.
- Add the following to a blender: the tomatoes, onion, garlic, chile, a few cilantro stems, 1 3/4 cup of the water of the chile, and salt to taste and mix until smooth.
- In a large pan over high heat, add 1 tablespoon of olive oil and cook pork until the internal temperature is between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 5 minutes. Remove the excess liquid in the pan while cooking and set aside. Reserve the pork, cover and set aside.
- Add the remaining olive oil to the pan, add the pasta and sauté for about 2 minutes until golden brown. Reduce the temperature to medium-low. Add the sauce, the pork juice (if any) and cook covered for about 5-7 minutes, stirring occasionally and serve immediately.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium310mg13% |
Potassium850mg24% |
Protein40g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate90g30% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A10% |
Vitamin C10% |
Calcium6% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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