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Pork with Tomato-Mushroom Ragu over Pasta
Recipes
Pork with Tomato-Mushroom Ragu over Pasta
6 servings
35 minutes total

Ingredients

  • 2 tablespoons fresh Italian parsley
  • 1 large shallot
  • 1 pork tenderloin (about 1 lb)
  • Large zip-top bag
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup + 2 tablespoons cornstarch, divided
  • 2 tablespoons olive oil
  • 8 oz sliced fresh baby portabella mushrooms
  • ½ cup dry sherry (or chicken stock)
  • 8 oz wide egg noodles
  • 1 (14.5 oz) can diced tomatoes
  • 1 ½ cups chicken stock (or broth)
  • 2 tablespoons water
  • 3 cups fresh baby spinach
  • 2 tablespoons garlic-herb butter

Steps

    1. Chop parsley coarsely; chop shallot finely. Cut pork into 1-inch-thick slices and place in bag (wash hands). Add salt, pepper, and ¼ cup cornstarch to bag with pork; seal and turn to coat.
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork (shaking off excess coating); cook 2–3 minutes on each side until golden. Remove pork from pan. Meanwhile, bring water to a boil for noodles.
    3. Reduce heat to medium. Place shallots and mushrooms in pan; cook and stir 2–3 minutes until browned. Reduce heat to medium-low. Stir in sherry; cook 2–3 minutes until liquid is reduced by about one-third.
    4. Cook noodles following package instructions; drain and transfer to medium bowl. Meanwhile, drain tomatoes, stir stock and tomatoes into mushrooms, and bring to a simmer. Combine water and remaining 2 tablespoons cornstarch, then stir into tomato mixture; cook 2–3 minutes until sauce thickens.
    5. Return pork to pan and simmer 3–4 minutes until pork is 145°F; remove pork from pan. Stir spinach, butter, and tomato mixture into noodles until evenly coated. Transfer pasta to serving dish; top with pork and sprinkle with parsley. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 12g, Sat Fat 4g, Trans Fat 0g, Chol 80mg, Sodium 360mg, Total Carb 37g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 22g, Vitamin D 0%, Calc 4%, Iron 20%, Potassium 10%