Peppered Pork with Asti Cream Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Asti Spumanteâa sparkling white wine often served as a dessert wineâlends a splash of sweetness to a silky sauce in this celebratory dish. âSimple & Delicious Test Kitchen Ingredients:
1 pork tenderloin (1 pound), cut into 3/4-inch slices |
3-1/2 teaspoons coarsely ground pepper |
2-3/4 teaspoons paprika |
1 teaspoon garlic powder |
2 tablespoons canola oil, divided |
1-1/2 cups sliced fresh mushrooms |
1 green onion, sliced |
3/4 cup reduced-sodium beef broth |
2/3 cup asti spumante |
1/2 cup heavy whipping cream |
Directions:
1. Flatten pork to 1/2-in. thickness. In a large resealable plastic bag, combine the pepper, paprika and garlic powder. Add pork, a few pieces at a time, and shake to coat.
2. In a large skillet over medium-high heat, cook pork in 1 tablespoon oil in batches for 3-4 minutes on each side or until a meat thermometer reads 160°. Set aside and keep warm.
3. In the same skillet, saute the mushrooms and onion in remaining oil until tender. Add broth and Asti Spumante. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream. Bring to boil; cook for 3-5 minutes or until thickened. Return pork to pan and heat through. Yield: 4 servings.
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