Paleo Pork Fettucine Recipe
Who doesn’t love pasta? It’s basically the perfect meal. If you were worried that going grain-free would mean giving up your favorite comfort food meal, I’ve got some good news for you. There is Paleo-friendly pasta out there, and it tastes amazing! Skeptical? How about a plate of Paleo pork fettucine to change your mind? The ingredient list for this pasta dish would be at home on the menu of any Italian restaurant, with juicy pork tenderloin, garlic, olive oil, and a generous helping of fresh basil. With a few easy substitutions to replace the dairy and grains, this simple dish is impressive and tasty. So skip the grain and stay in for Italian tonight!
Fettucine vs Spaghetti: What is the Difference?
At first glance, fettucine and spaghetti look almost the same. They are both long skinny noodles and they both cook quickly. So what’s the difference?
In Italy, the shape of a noodle determines what sauce it is served with. Each shape had a corresponding type of sauce to go with it. Even small differences matter.
Spaghetti is a very thin round noodle, commonly served with light tomato sauces.
Fettucine is a long, flat noodle. It is narrow, but much wider than spaghetti. It can stand up to a more substantial sauce, whether that’s a hearty meat sauce or a creamy sauce like alfredo.
As a good rule of thumb, the more surface area a noodle has, the heartier the sauce can be!
For more info on the different kinds of Paleo noodles available, check out this list of 9 Paleo-friendly “Pasta” substitutes!
Get the Inside Scoop on Pork Tenderloin
Have you ever wondered what exactly a pork tenderloin is and how it gets its name? As you might guess, the tenderloin is one of the most tender cuts of meat. It comes from the side of the animal, near the back. The reason it’s so tender is that muscle is used for posture rather than movement.
Pork tenderloin can be cooked quickly, which makes it ideal for a weeknight. It has very little marbling, so be careful not to overcook it or it will dry out.
Many More Grain-Free Pasta Recipes
This delicious fettucine dish is just the tip of the iceberg. There are as many Paleo pasta dishes as there are non-Paleo pasta dishes. From all American to classic Italian and everything in between, there is a pasta dish for every taste!
Or check out this list of more than 30 Paleo pasta recipes!
We garnished our dish generously with sliced basil leaves, but you can add them into the sauce just before serving too.
- 5 3-oz packs (425 g) of shirataki noodles, fettucine
- 2 Tablespoons (30 ml) of olive oil
- 1/2 lb (225 g) of pork tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 leeks (180 g), finely sliced
- 4 garlic cloves (12 g), peeled and finely chopped
- 2 Tablespoons (30 ml) of chicken broth
- 2 Tablespoons (30 ml) of coconut cream (from the top of a can of refrigerated coconut milk)
- 1/4 cup (8 g) of fresh basil leaves, chopped
- Preheat the oven to 390°F/200°C.
- Rinse the shirataki very well under cold, running water and keep warm in a pot of gently simmering water on the stove top.
- Heat half the olive oil in a large pan and brown the pork tenderloin on all sides. Remove from the pan onto a roasting tray. Season with salt and pepper. Cook for 10 minutes to cook through. Remove and allow to rest.
- In the meantime, heat the second half of the olive oil in the same pan. Cook the leeks and garlic over moderate heat until softened. Add the chicken broth, then stir in the coconut cream to warm through.
- Drain the warm shirataki and divide between two warm bowls. Add the sliced pork and spoon over the leek sauce. Garnish generously with sliced basil.
All nutritional data are estimated and based on per serving amounts.
- Calories: 349
- Sugar: 3 g
- Fat: 22 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 25 g