Garlicky Tomato Spaghetti with Crusted Pork Tenderloin and Roasted Zucchini

This dish brings together tender, perfectly crusted pork tenderloin and al dente spaghetti tossed in a silky, garlicky tomato sauce. Roasted zucchini adds a subtle sweetness, while a shower of Parmesan cheese delivers an umami finish. It’s a simple yet satisfying meal that feels special any night of the week.

Every component comes together beautifully: the pork is seared until golden, then finished in the oven alongside zucchini. Meanwhile, the pasta cooks and a quick sauce comes together with fresh tomato, garlic, cream cheese and stock concentrate. Toss everything together and top with sliced pork and Parmesan for a dinner that’s pure comfort.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Pork TenderloinView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) with rack in top position. Bring a large pot of salted water to a boil. Wash and dry produce. Halve zucchini lengthwise, then slice into ½-inch half-moons. Dice tomato into ½-inch pieces. Peel and mince garlic.
2. Pat pork tenderloin dry with paper towels. Season all over with half the Tuscan Heat Spice (use all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 4-8 minutes. Transfer pork to one side of a baking sheet. Wipe out the pan.
3. Toss zucchini with a drizzle of oil, salt and pepper on the other side of the baking sheet. Roast on top rack until pork is cooked through (internal temperature 145°F) and zucchini is tender and lightly browned, 12-15 minutes.
4. Meanwhile, add spaghetti to boiling water. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain.
5. When pasta has about 5 minutes left, heat a drizzle of oil in the same pan over medium heat. Add tomato and garlic; cook until softened, 1-2 minutes. Whisk in ¼ cup reserved pasta water, cream cheese and stock concentrate. Cook until thickened, 1-2 minutes. Season with salt and pepper. Remove from heat.
6. Add drained spaghetti, roasted zucchini, half the Parmesan, a splash of reserved pasta water and a drizzle of olive oil to the pan. Toss to combine. Add more pasta water if needed for a silky sauce.
7. Slice pork crosswise. Divide spaghetti among plates, top with pork slices and sprinkle with remaining Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like linguine or fettuccine works well. Adjust cooking time as needed.

How do I know when the pork is done?

The pork is fully cooked when an instant-read thermometer inserted into the thickest part reads 145°F (63°C).

Can I make this dish ahead?

It’s best served fresh, but you can prep the zucchini and tomato in advance. Cooked leftovers keep in the fridge for up to 2 days.