Nutritional Information Calories: 712 Fat: 9g Carbohydrates: 78g Fiber: 2g Cholesterol: 98mg. Sodium: 368mg. Pork Tenderloin Alfredo Ingredients 3/4 box (12 oz) Scalfani Fusilli Pasta, cooked and drained (aisle # 7) 2 Tbsp Colavita Extra Virgin Olive Oil (aisle # 8) 1 lb pork tenderloin, cut into bite-size pieces (service meat dept.) 1 medium red pepper, cut in thin strips (produce dept.) 2 cloves garlic, minced (produce dept.) 2 Tbsp Argo cornstarch (aisle # 8) 3 cups 2% Guida milk (dairy dept.) 3/4 cup Freshly Grated Romano Cheese (food court cheese case) Directions   Saute pork in 1 tablespoon oil in a large skillet over Medium-High heat, about 3 minutes. Remove from pan. Sauté red pepper in 1 tablespoon oil until tender, about 3 minutes. Add garlic and saute 1 minute longer. Return pork to pan. Mix cornstarch with milk and add to the skillet; bring to a boil, stirring until thickened, about 4 minutes. Reduce heat to Low, add cheese, season with salt and pepper and simmer 2 minutes longer. Toss with cooked pasta. Servings Serves 4 Time To Cook Preparation Time: 15 Minutes Serving Size 1/4 recipe   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.