I haven't been really good about adding recipes here, but I tried this tonight and it was absolutely delicious! It did take about 45 minutes and I used a large, flat-bottomed cooking pan (Calphlon's "Everyday Pan"), a stockpot with pasta insert, and a casserole dish to serve from. Also the food processor to mince the carrots. There were a number of dishes, so I wouldn't call it quick and easy, but it was well worth the effort and they were dishes that were easy to wash.

Adapted with only very slight changes from the recipe here.

1 T. oil
1/2 c. minced carrots
1 - 1 1/2 lb pork tenderloin, sliced 1" thick
2 t. flour
1 T. dried basil
1 T. dried parsley
1/4 t. black pepper
1/2 t. beef bouillon
1/4 c. milk
6 T. heavy cream
1/4 c. apple juice
2 1/2 c. dry penne pasta
2 c. frozen broccoli florettes

1. Heat oil in skillet over medium heat. Mince carrots, add to pan, and cook 5 minutes.
2. Meanwhile, slice pork. Add to pan and cook, turning once, until lightly browned on both sides.
3. Start large pot of water for pasta.
4. Remove pork from pan and add flour, basil, parsley, pepper, and beef bouillon. Whisk in milk, cream, and juice.
5. Return pork to pan, turning to coat, reduce heat, cover and simmer for 20 minutes.
6. Add penne to boiling water and boil 6 minutes.
7. Add frozen broccoli to the pasta and cook both together for an additional 6 minutes. Drain.
8. Serve pork and sauce over pasta and broccoli.

ETA: quantities for pasta and broccoli are estimates, as I think I dropped in three double-handfuls of each. And it was too much. I had a tenderloin that was 1.13 lbs. and I think it made for 8 slices. There was a serving for me, one and a half for Mr. Les, a good-sized lunch portion, a small lunch portion, and a handful of plain pasta for someone who doesn't like her food to touch. So less pasta would probably be good, and I would say it serves 4. The amount of pasta I used probably would have been good for a 1.5 lb. cut and served 6.