Pork Tenderloin Pasta Casserole

How about something simple for Monday night? I love pasta casseroles - not only are they easy to make and taste great, they usually yield enough leftovers for a couple of lunches. Perfect for the upcoming week! This recipes comes from one of my favorite Swedish food bloggers, Linda at Kryddburken.

Pork Tenderloin Pasta Casserole
(printable recipe)
Serves 4-8, depending on your appetite and what else you're serving

500 g pork tenderloin
400 g pasta (whatever type you like)
2 tbsp concentrated chicken stock
300 ml water
150 ml sundried tomatoes in oil (just over half a cup), finely chopped
3 garlic cloves, minced
1 tbsp dijon mustard
1 tbsp tomato pur�e
250 ml cream (I used a low-fat version)
3 tsp corn starch + 3 tbsp water
salt, pepper
6 large cherry tomatoes, quartered
grated parmesan

Boil the pasta, but drain it when it's still a few minutes from done. It should be fairly hard as it keeps cooking in the oven.

Cut the pork into small dice or strips. Brown in a little bit of butter. Add the water, chicken stock, sundried tomatoes, garlic, mustard and tomato pur�e. Cook for a few minutes, and add the cream.

Stir together corn starch and water until smooth. Add to the sauce, and cook until it's thickened. Season with salt and pepper.

Mix the pasta with the sauce, and pour into a large oven proof dish. Top with the quartered tomatoes and a thin layer of parmesan. Bake at 200�C for 10-15 minutes.

Recipe in Swedish:
Pastagrat�ng med fl�skfil�