1 pork tenderloin (about 1 lb)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter
16 ounces pre-sliced baby portabella mushrooms (rinsed)
4 ounces gourmet mushrooms blend (rinsed)
2 tablespoons minced garlic
8 ounces bowtie pasta
2/3 cup Marsala wine
1 cup heavy cream

1. Preheat oven to 375°F. Preheat large sauté pan on medium-high 2–3 minutes. Season all sides of pork with 1/4 teaspoon each of the salt and pepper (wash hands).
2. Place oil in pan; swirl to coat. Add pork (wash hands); cook 2–3 minutes on each side or until browned. Transfer pork to baking sheet (set pan aside for later use). Bake 25–30 minutes or until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
3. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Return pan used for pork to medium-high heat. Place butter in pan; swirl to coat.
4. Add mushrooms and garlic; cook 5–6 minutes, stirring occasionally, or until mushrooms soften and begin to release their juices. Stir pasta into boiling water. Boil 9–10 minutes, stirring occasionally, or until tender.
5. Season mushrooms with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Pour wine over mushrooms; cook 2–3 minutes, stirring occasionally, or until wine has almost evaporated and mushrooms have released all their juices.
6. Stir in cream; cook 3–4 minutes, stirring occasionally, or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
7. Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.
   

CALORIES (per 1/4 recipe) 740kcal; FAT 37g; CHOL 160mg;
SODIUM 430mg; CARB 60g; FIBER 5g; PROTEIN 34g;
VIT A 20%; VIT C 6%; CALC 6%; IRON 25%

1 (12-ounce) bag frozen microwaveable whole green beans
1 cup fresh pre-diced onions
1 (10.75-ounce) can golden mushroom soup
3/4 cup shredded sharp Cheddar cheese
3/4 cup French-fried onions

1. Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
2. Stir in fresh onions and soup until blended. Transfer mixture to 2-quart baking dish. Top evenly with cheese, then onion rings. Bake 10–15 minutes or until cheese melts, top is browned, and mixture bubbles around edges of the dish. Serve.
   

CALORIES (per 1/4 recipe) 240kcal; FAT 14g; CHOL 25mg;
SODIUM 760mg; CARB 21g; FIBER 4g; PROTEIN 9g;
VIT A 20%; VIT C 10%; CALC 20%; IRON 6%