Quick Fix: Pork Parmesan with Spaghetti with Peppery Arugula

Pork tenderloin is the star of this quick dinner. True to its name, it's naturally tender and juicy, and because it's so lean it cooks in just a few minutes. The pork is served over a bed of spaghetti tossed with fresh arugula, whose peppery bite adds a bright, fresh contrast. Thin slices of Parmesan melt gently over the pork, adding a rich, nutty finish to the dish.

For an easy way to create Parmesan slices instead of grated cheese, simply use a potato peeler to shave thin strips directly from the wedge.

HELPFUL HINTS:

Pork loin chops can be used instead of pork tenderloin.

Spinach can be added to the spaghetti instead of arugula.

COUNTDOWN:

Prepare ingredients.

Place water for spaghetti on to boil.

While spaghetti boils, make pork.

SHOPPING LIST:

To buy: 3/4 pound boneless pork tenderloin, 1 can olive oil spray, 1 package whole wheat spaghetti ( 3 ounces needed), 1 package frozen diced onion, 1 jar minced garlic, 1 bottle tomato sauce, 1 piece Parmesan cheese, 1 container washed arugula,

Staples: olive oil, salt and black peppercorns.

Pork Parmesan

Recipe by Linda Gassenheimer

3/4 pound boneless pork tenderloin

olive oil spray

1 1/2-cups frozen diced onion

2 teaspoons minced garlic

1 1/2-cups tomato sauce

1/2 cup Parmesan cheese slices.

Salt and freshly ground black pepper

Remove visible fat from the pork tenderloin. Cut 2-inch slices from the tenderloin. Place them on a mat and cover them with plastic wrap or parchment paper. Pat the slices down to about 1/2-inch thick. This can be done with a meat bat or bottom of a heavy skillet. Heat a large-size nonstick skillet over medium-high heat and spray with olive oil spray. Add the pork, onion and garlic. Brown pork 3 minutes. Turn pork over and brown second side of pork 3 minutes. Add the tomato sauce. Bring to a gentle simmer. Place sliced Parmesan cheese over pork and cover with a lid. Simmer 2 minutes, do not boil. The cheese will melt on the pork. A meat thermometer should read 145 degrees. Add salt and pepper to taste.

Yield 2 servings.

Per serving: 397 calories (27 percent from fat), 11.9 g fat (4.5 g saturated, 4.2 g monounsaturated), 125 mg cholesterol, 45.4 g protein, 28.8 g carbohydrates, 5.0 g fiber, 478 mg sodium.

Spaghetti with Peppery Arugula

Recipe by Linda Gassenheimer

3 ounces whole wheat spaghetti

4 cups prewashed arugula

2 teaspoons olive oil

Salt and freshly ground black pepper

Bring a large pot 3/4 full of water to a boil and add spaghetti. Cook 9 minutes add arugula and drain. Add oil toss well. Add salt and pepper to taste. Divide in half and serve with the pork.

Yield 2 servings.

Per serving: 200 calories (27 percent from fat), 6.0 g fat (0.9 g saturated, 2.3 g monounsaturated), no cholesterol, 6.9 g protein, 32.7 g carbohydrates, 4.5 g fiber, 13 mg sodium.

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This story was originally published May 18, 2026 at 1:23 AM.