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Oven Baked 5 Ingredient Amish Pork Tenderloin Pasta

A comforting and hearty dish that features tender pork and pasta in a creamy sauce, perfect for busy weeknights with just five main ingredients.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds pork tenderloin, sliced into 1-inch medallions
  • 12 ounces dry fettuccine pasta
  • 21 ounces condensed cream of mushroom soup (2 cans, 10.5 ounces each)
  • 3 cups milk
  • 1 ounce packet onion soup mix
  • 1 to 1.5 cups shredded mozzarella or Swiss cheese (optional, for topping) Optional for topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees F and lightly grease a rectangular glass baking pan.
  2. Break the dry fettuccine in half and spread it evenly across the bottom of the baking pan.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, and onion soup mix until smooth.
  4. Pour the sauce evenly over the pasta, ensuring it is well covered.
  5. Arrange the pork tenderloin medallions in a single layer on top of the sauced pasta.
Baking
  1. Cover the pan tightly with foil and bake for 45 minutes.
  2. Remove the foil and bake for an additional 10 to 15 minutes, or until the pork is cooked through and the pasta is tender.
  3. Let it rest for 5 minutes before serving.
  4. If desired, sprinkle shredded mozzarella or Swiss on top during the last 10 minutes of baking.

Notes

For variations, you can use cream of chicken or cream of celery soup instead of cream of mushroom. Check the dish as oven performance may vary, and add a splash of milk if the pasta looks too firm after removing the foil. Slice the pork evenly for uniform cooking. To save time, prepare the pork and sauce earlier in the day and assemble before baking.