Pork, Mushroom and Pasta Skillet
Serves 6
Ingredients
- 12 ounces pasta of choice (I prefer Penne)
- 1 pound pork tenderloin
- Salt & pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 8 ounces mushrooms sliced
- 3 cloves garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/2 cup white wine
- 1 1/4 cup chicken/beef broth or wine dry white or sherry
- 1/2 cup sour cream
- 1 Tbsp corn starch or arrowroot powder
- 1 Tbsp water
Instructions
- Trim any excess fat and the silver skin (the tough part that may cover some of the tenderloin) and cut it into 3/4" thick medallions. Season each piece with salt & pepper.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
- Sear the pork for 3-4 minutes/side then transfer it to a plate.
- Add in the remaining 2 tbsp butter and once it melts, add in the mushrooms and cook for 5-6 minutes, stirring occasionally, or until the water has been released and cooked off.
- Stir in the garlic, Dijon mustard, Herbs de Provence OR Italian seasoning, wine and chicken broth. Let it bubble for about a minute.
- Meanwhile, cook pasta according to package directions.
- Add in the sour cream and mix well. Bring to a gentle boil.
- Mix the cornstarch and water. Add to the mushroom mix and combine.
- Add the pork back into the pan and let it cook for another 3-5 minutes or until the pork has cooked through and the sauce has reduced/thickened a bit. You may need to turn the heat down a bit so it doesn't boil furiously.
- Drain pasta and add into mushroom sauce.
- Season with extra salt & pepper as needed and serve immediately.