Pork With Wild Mushroom Pasta
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 oz pre-sliced baby portabellas
4 oz gourmet mushrooms blend
2 tablespoons minced garlic
8 oz bowtie pasta
2/3 cup Marsala wine
1 cup heavy cream
- Preheat oven to 375°F.
- Season pork with 1/4 teaspoon each salt and pepper (wash hands).
- Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; 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 145°F.
- Bring water to a boil for pasta.
- Return pan (from pork) to medium-high heat. Add butter, mushrooms, and garlic; cook and stir 5-6 minutes or until mushrooms soften and begin to release their juices.
- Cook pasta following package instructions.
- Season mushrooms with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of wine evaporates and mushrooms have released their juices.
- Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
- Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.
CALORIES (per 1/4 recipe) 770kcal; FAT 37g; CHOL 180mg; SODIUM 450mg; CARB 60g; FIBER 5g; PROTEIN 41g; VIT A 20%; VIT C 6%; CALC 6%; IRON 25%
Golden Green Bean Casserole
1 (12-oz) bag frozen microwaveable whole green beans
1 cup fresh pre-diced onions
1 (10.75-oz) can golden mushroom soup
3/4 cup shredded sharp Cheddar cheese
3/4 cup French-fried onions
- Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
- Stir in fresh onions and soup; transfer to 2-quart baking dish. Top with cheese, then fried onions; bake 10–15 minutes or until browned and mixture bubbles around edges. Serve.
CALORIES (per 1/4 recipe) 250kcal; FAT 14g; CHOL 25mg; SODIUM 750mg; CARB 21g; FIBER 4g; PROTEIN 9g; VIT A 25%; VIT C 10%; CALC 20%; IRON 6%
- Complete your meal with carrots, dinner rolls, and chocolate cake for dessert.
- Don't rinse the pan between cooking the pork and the mushroom sauce. The browned bits in the pan will add extra flavor to the sauce.
Recipe Version pork0051