Pork Tenderloin & Pasta with Winter Sauce

Many fond memories have been created by my Grandmother Josie during the Holiday Season and all year round. This delicious family recipe for Pork Tenderloin & Pasta has stood the test of time in our household made from love with Pork Tenderloin and a unique pasta sauce reminiscent of her family roots back home.

What I love about this delicious and unique sauce is a blend of carrots, celery, onions, mushrooms, and San Marzano crushed tomatoes with a touch of chopped pancetta, a healthy splash of red wine, Romano cheese, just the right Italian spice blend, and herbs to pull it together and make one memorable pot of homemade sauce–The other secret is the Pork tenderloin is cooked in that wonderful homemade sauce.

I can tell you the flavor of this delicious sauce will remind you a bit of a Bolognese Sauce without all the shredded or chopped meat, it’s simply delicious. I am not sure exactly how this recipe came to be over the years, I can only say I am thrilled to eat this unique sauce every time it’s served. It’s one of my favorite family traditions in the winter.

It can be served over tagliatelle, fettuccine noodles, or penne pasta I have chosen to make mine with Penne Rigate one of my favorite pasta noodles for thick rich sauces such as this one. Below you will my recipe with simple easy to follow instructions to make you own delicious memories this winter.

Pork Tenderloin & Pasta with Winter Sauce

  • 4 tablespoon Extra Virgin Olive Oil
  • 1 celery stalk diced
  • 1 medium onion diced
  • 2 medium carrots diced
  • 4 cloves garlic, minced
  • 1/4 pound of quality Pancetta, diced
  • 1 large can or 28 ounces of crushed San Marzano crushed tomatoes
  • 2 ounces of grated romano cheese
  • 1/4 cup red dry table wine
  • 1 tablespoon of fresh chopped basil
  • 1 teaspoon of fresh oregano
  • A pinch of red pepper flakes
  • Kosher salt, to taste
  • 1  small pork tenderloin
  • 16 ounces of your favorite penne pasta brand

Additional ingredients

  • fresh chopped parsley
  • romano cheese


  1. In a large Dutch oven on medium heat place 4 tablespoons of olive oil, let olive oil heat for a moment then add the diced celery, and diced carrots reduce heat, careful not to burn the olive oil and sauté for 3 minutes before adding the onions and garlic, sauté another 2 minutes then add diced the pancetta, 1 large-28 ounces- can of San Marzano crushed tomatoes, 2 ounces of grated romano cheese, 1/4 of a cup of red dry table wine, basil, oregano, pinch of pepper flakes, and kosher salt
  2. Keep burner on medium-low heat and bring sauce to a slight simmer for about 6 minutes, once the sauce has simmered 6 minutes place a large pork tenderloin in simmering sauce. Reduce heat to lowest setting, cover with a lid and cook meat for 1 hour and 30 minutes on lowest heat setting (do not use the setting warm your food will not cook properly), stirring the sauce here and there.
  3. Place a meat thermometer in the center of pork tenderloin and be sure your pork is at least 145 degrees Fahrenheit to be safely consumed at the meal.
  4. Turn off the heat under the sauce, remove the pork tenderloin from pasta sauce and place on a serving platter to rest.
  5. Meanwhile, cook penne pasta to your brand’s instructions on the package for al dente– drain pasta at this time. You may wish to rinse pasta if desired.
  6. Using a soup emulsifier, food processor, or heavy-duty blender purée cooked sauce til smooth. If you are doing it in blender or food processor careful to do small portions as larger portions may overload your appliance or spill out.
  7. Slice pork tenderloin into 3/4 of inch slices
  8. Lightly coat pasta with a thin layer of purée  sauce and place on pasta dish with pork tenderloin, add romano cheese and garnish with fresh parsley

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2017- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms, please use share buttons provided.

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