Get back into the swing of dinnertime

 

Penne pasta and applewood smoked bacon-topped pork loin marry in this pork alfredo recipe.

Penne pasta and applewood smoked bacon-topped pork loin marry in this pork alfredo recipe. Photo by: familyfeatures.com

 

Family Features

 

 

After juggling work, school, extracurricular activities, homework and preparing dinner, getting back into a weeknight routine may feel impossible.  

 

With Smithfield marinated fresh pork in your fridge, you can cut down on meal prep and add quality time back into your day. Perfectly seasoned with ingredients like applewood smoked bacon and steakhouse seasonings, just saute or roast and you can have a delicious meal ready in 30 minutes or less any night of the week.  

 

Consider these quick, flavor-filled recipes for smoked bacon pork alfredo and arugula salad with steakhouse pork tenderloin that everyone will enjoy. 

 

 

 

SMOKED BACON PORK ALFREDO 

 

Prep time: 8 minutes 

 

Cook time: 22 minutes 

 

Servings: 6-8 

 

 

 

1 Smithfield applewood smoked bacon-topped pork loin filet 

 

3 tablespoons olive oil, divided 

 

1 pound dry penne pasta 

 

1 package (8 ounces) sliced fresh mushrooms 

 

Salt, to taste, divided 

 

2 jars (15 ounces each) Alfredo sauce 

 

Pepper, to taste 

 

1/4 cup finely chopped green onion 

 

Grated Parmesan cheese (optional) 

 

 

 

  • Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later. 

     

  • Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon. 

     

  • Cook pasta according to package directions. 

     

  • In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally. 

     

  • Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste. 

     

  • Sprinkle with green onions and Parmesan cheese, if desired. 

     

     

     

    ARUGULA SALAD WITH STEAKHOUSE PORK TENDERLOIN 

     

    Prep time: 15 minutes 

     

    Cook time: 6 minutes 

     

    Servings: 4 

     

     

     

    1 Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices 

     

    1 sprig fresh rosemary, leaves removed from stem and chopped 

     

    2 tablespoons olive oil 

     

    6 cups arugula or fresh spinach, washed 

     

    1 small sweet onion, thinly sliced 

     

    1 Fuji or other sweet red apple, cored and thinly sliced into half moons 

     

    Salt (optional) 

     

    Pepper (optional) 

     

    Blue cheese salad dressing 

     

     

     

  • Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot.  

     

  • In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.  

     

  • In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.

     

  •  

    printer friendly version | back to top

     

     

     

     

    Top Things to Do in the Golden Triangle This Weekend

     

     

    Follow Us:

    Follow Us on Facebook

    Follow Us on Twitter

    Follow Us via Email