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Pork with Wild Mushroom Pasta
Recipes
Pork with Wild Mushroom Pasta
4 servings
45 minutes total

Ingredients

  • 1 pork tenderloin (about 1 lb)
  • 1 ¼ teaspoons kosher salt, divided
  • ¾ teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 16 oz presliced baby portabellas
  • 4 oz gourmet mushrooms blend
  • 2 tablespoons minced garlic
  • 8 oz bowtie pasta
  • ⅔ cup Marsala wine
  • 1 cup heavy cream

Prep

    • Preheat oven to 375°F.
    • Season pork with ¼ teaspoon each salt and pepper (wash hands).

Steps

    1. Bring water to a boil for pasta. 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; bake 25–30 minutes and until 145°F.
    2. Add to same pan: 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.
    3. Season mushrooms with remaining 1 teaspoon salt and ½ teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of the wine evaporates and mushrooms have released their juices.
    4. Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into mushrooms. Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.

Amount per ¼ recipe serving: Calories 720, Total Fat 35g, Sat Fat 19g, Trans Fat 1g, Chol 145mg, Sodium 430mg, Total Carb 60g, Fiber 5g, Sugars 11g, Protein 34g, Calc 6%, Vitamin A 20%, Vitamin C 6%, Iron 15%