Pasta, Pork and Mushroom Skillet
Serves 6
Ingredients
- 2 pound Pork Tenderloin
- 1/2 Cup Flour
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1 Tbsp Paprika
- 1 Tbsp. Butter
- 1 Tbsp. Olive oil divided
- 1 medium Onion sliced
- 1 pound Mushrooms sliced
- 2 Garlic cloves chopped
- 2 Tbsp. Corn Starch
- 1/2 Cup Marsala or White wine
- 1 Cup Low-Sodium Chicken broth
- 1/2 cup Sour cream
- 8 oz pasta cooked
Instructions
- Slice Pork tenderloin into several medallions, about 1-inch thick.
- On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.
- Dredge Pork medallions in seasoned flour and sear them in 1/2 tbsp olive oil on Medium-High heat until golden brown. Set aside to a warm place.
- Reduce heat to medium, add a tablespoon of butter and remaining olive oil.
- Add sliced onion and mushrooms to the pan.
- Sauté until mushrooms are browned and onions caramelized.
- Add garlic and cook for a minute.
- Add 2 tablespoons of flour or corn starch and mix well.
- Add Marsala or white wine and chicken broth, scraping up all the bits in the bottom of the pan.
- Stir in 1/2 cup sour cream
- Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
- Adjust salt and pepper, to taste.
- Cook your favorite pasta according to the directions on the package. Add to the pan and mix with creamy mushroom sauce.
- Garnish with chives or fresh parsley.