This cozy oven-baked Amish-style pork medallion pasta is the kind of simple, stick-to-your-ribs dinner I plan our week around. It leans on the practical, no-fuss cooking you still find in small Midwestern church cookbooks: pantry pasta, a good piece of pork, and just a few reliable ingredients to bring it all together. Everything bakes in one deep dish—no boiling pasta first—so it’s perfect for busy nights when you still want the house to smell like you’ve been cooking all afternoon.
Serve this pork medallion pasta straight from the baking dish with a big green salad or some steamed broccoli to balance the richness. Warm dinner rolls or buttered bread are great for soaking up the creamy sauce at the bottom of the pan. A simple side of applesauce or sliced fresh apples fits that Amish-style comfort feel and is usually a hit with kids. If you like a little brightness, squeeze a wedge of lemon over your portion or add a sprinkle of fresh parsley right before serving.
Oven-Baked Amish Pork Medallion PastaServings: 4
Ingredients
12 ounces dry rigatoni pasta
1 1/4 to 1 1/2 pounds pork tenderloin, sliced into 1-inch medallions
3 cups low-sodium chicken broth
1 1/2 cups heavy cream
1 1/2 teaspoons kosher salt, plus 1/2 teaspoon black pepper
Directions
Preheat your oven to 375°F (190°C). Lightly grease a deep 9x13-inch baking dish or a similar deep casserole dish so the pasta doesn’t stick.
Pour the dry rigatoni pasta evenly into the bottom of the deep baking dish, spreading it into a single layer as best you can so the sauce can reach all the pieces.
In a large measuring cup or bowl, whisk together the chicken broth, heavy cream, salt, and black pepper until well combined. This simple mixture will create a cozy, creamy sauce as it bakes.
Slowly pour the broth and cream mixture over the dry rigatoni in the baking dish, nudging the pasta a bit with a spoon so the liquid can settle down into the noodles. Most of the pasta should be submerged or at least touching the liquid.
Slice the pork tenderloin into 1-inch thick medallions, trimming any silverskin if needed. Pat the pieces dry with a paper towel so they brown better in the oven.
With clean hands, place the raw pork tenderloin medallions in a single layer directly over the dry rigatoni pasta in the deep baking dish, nestling the pieces gently into the liquid but keeping the tops exposed. Try to cover most of the surface so each scoop later has some pork and pasta.
Cover the baking dish tightly with foil, making sure the edges are well sealed so the steam stays inside and cooks the pasta through.
Bake, covered, for 35 to 40 minutes, until the pasta is mostly tender and the pork medallions are just cooked through in the center. Carefully remove the foil, watching out for hot steam.
Return the uncovered dish to the oven and bake for another 10 to 15 minutes, or until the tops of the pork medallions are lightly browned, the pasta is fully tender, and the sauce has thickened and looks creamy around the edges.
Let the dish rest for about 5 to 10 minutes before serving. This helps the sauce settle and cling to the rigatoni. Spoon the pork medallions and pasta onto plates, making sure to scoop up some of the creamy sauce from the bottom of the dish for each serving.
Variations & Tips
For picky eaters, you can cut the pork medallions into bite-sized pieces before baking so they’re more like little nuggets mixed into the pasta. If you prefer a lighter version, swap half of the heavy cream for whole milk, knowing the sauce will be slightly thinner but still cozy. To stretch the meal for a larger family, use the same amount of pork but increase the rigatoni to 16 ounces and add an extra 1/2 cup broth and 1/2 cup cream. You can also sprinkle a handful of shredded cheddar or mozzarella over the top during the last 10 minutes of baking for a cheesy crust, or stir in a teaspoon of dried Italian seasoning with the salt and pepper if your crew likes more herbs. For a little color without scaring off veggie-averse kids, stir in a cup of frozen peas during the last 10 minutes of baking—they cook quickly and blend right into the pasta. Leftovers reheat well covered in the oven or in the microwave with a splash of extra broth or milk to loosen the sauce.
