A delicious Pork Tenderloin in Creamy Mushroom Sauce served with pasta, perfect for a hearty meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound pork tenderloin, trimmed and cut into 1-inch pieces
8 ounces fettuccine or your favorite pasta
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced (button or cremini)
1 cup heavy cream
1 cup chicken broth
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the pork pieces and season with salt and pepper. Cook for about 5-7 minutes, until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion is translucent.
Add the sliced mushrooms and cook for another 5 minutes until they are tender.
Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and dried thyme. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.
Return the cooked pork to the skillet and stir to combine.
Add the cooked pasta and toss everything together until well coated.
Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream.
You can also add spinach or sun-dried tomatoes for extra flavor and nutrition.