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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe I tore out of a magazine in 1987, lost track of, and never made till last night. Was an ad for the Pork Council's Pork - The other white meat ad campaign. I did just a couple things differently. I don't like rubber mushrooms so I used 8oz.fresh mushrooms sauteed in a little butter. Also seasoned the pork with salt and pepper and added some crushed rosemary to the butter for browning the pork. And I used fresh fettucini. We all loved it,and I served broccoli spears on the side. Ingredients:
1 lb pork tenderloin, trimmed and cut into 8 medallions |
4 tablespoons butter, divided |
3 tablespoons flour |
1 cup chicken broth |
1/2 cup white wine |
1 cup milk or 1 cup cream |
4 tablespoons parmesan cheese (or more to taste) |
1 (5 ounce) jar sliced mushrooms, drained |
salt |
white pepper |
8 ounces fettuccine or 8 ounces spaghetti or 8 ounces linguine |
2 tablespoons chopped fresh parsley |
Directions:
1. Melt 2 tablespoons butter in saucepan over medium heat.
2. Stir in flour.
3. Stir in milk, chicken broth and wine.
4. Cook stirring until sauce is smooth and thickened.
5. Stir in Parmesan, mushroons,salt and pepper to taste.
6. Set aside.
7. Cook pasta to al dente- drain.
8. Press tenderloin medallions to 1 inch thickness.
9. Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
10. Toss noodles with 1/2 cup sauce, place on serving platter.
11. Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.
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