Pork Tenderloin in Creamy Mushroom Sauce with Pasta*
#### Ingredients:
For the pork & sauce:
- 1–1.5 lb pork tenderloin (trimmed and cut into medallions or slices)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
- 8 oz mushrooms (cremini, button, or a mix – sliced)
- 3 cloves garlic, minced
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan
- 1 tsp Dijon mustard (optional but adds a nice depth)
- 1 tbsp fresh thyme or 1 tsp dried (or sub rosemary)
- Fresh parsley for garnish
For the pasta:
- 8 oz fettuccine, linguine, or pasta of your choice
- Salted water for boiling
- Extra Parmesan for serving
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#### Instructions:
1. Cook the pasta according to package directions. Reserve about ½ cup of pasta water before draining.
2. Season the pork slices with salt, pepper, and garlic powder.
3. Sear the pork:
Heat olive oil in a large skillet over medium-high heat. Sear the pork medallions 2–3 minutes per side until golden brown and just cooked through. Remove and set aside (they’ll finish in the sauce).
4. Sauté mushrooms:
In the same skillet, add butter and mushrooms. Cook until browned and soft, about 5–7 minutes. Add garlic and cook for another minute.
5. Deglaze the pan with wine or broth, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly.
6. Make it creamy:
Lower the heat and stir in cream, Parmesan, mustard, thyme, and a pinch of salt & pepper. Simmer until the sauce thickens, 4–5 minutes.
7. Finish it up:
Return the pork (and any juices) to the pan. Simmer gently in the sauce for 2–3 minutes to reheat and finish cooking. Add pasta directly to the pan and toss to coat (use a bit of reserved pasta water if needed to loosen it).
8. Garnish with chopped parsley and more Parmesan. Serve hot!
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Would you like a version with a twist—maybe with spinach, sun-dried tomatoes, or even a white wine reduction focus?
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