Pork Parthenon

1 hours
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  • 2 Whole Villari Prime Pork Tenderloins (about 2.5)
  • 1 Tablespoon Coarsely Ground Black Pepper
  • 3 Tablespoons olive oil
  • 1 Gallon of Water
  • 2 cups pasta, (I like Anelloni or Ditalini for this dish)
  • 3 Tablespoon Kosher Salt
  • 1 package (12 ounces) fresh baby spinach
  • 2 cup grape tomatoes, halved
  • 1 cup crumbled feta cheese
  • 6 ounces Chèvre (Goat Cheese)


  1. Cut Pork into 1 inch cubes, toss in a bowl with pepper and olive oil.
  2. In a large nonstick skillet, sauté Pork Cubes for about 10 minutes until cooked through.
  3. In a large pot, bring water and salt to a boil.
  4. Stir in 2 cups pasta Pasta…..you want a bite size pasta, nothing long. My favorites for this dish are Anelloni or Ditalini, but a large Orzo is good too.
  5. Drain Pasta and toss the spinach into the hot pasta, the hot pasta will wilt the spinach nicely.
  6. Cut the Chèvre into small pieces and toss in the hot pasta, the Chèvre will melt from the hot pasta and make a creamy pasta dish.
  7. Add the tomato halves to the pork and toss for a minute to heat the tomatoes a little. DO NOT overcook the tomatoes, remember the pasta will heat the tomatoes the rest of the way.
  8. Add the Pork and Tomatoes to the pasta.
  9. Stir in the Feta Cheese and serve immediately.

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