Pork Tenderloin Mushroom Pasta
This delicious dish is simple and quick to make. Delicate meat, creamy mushroom sauce and your favorite paste will make you love this recipe.
Ingredients
- 9 oz/250 g uncooked pasta (weight before cooking) I used paccheri pasta
- one pork tenderloin about 1lb/450 g
- 10,5 oz/300 g white button mushrooms
- 1 medium onion
- 1 cup/~`250 ml heavy cream/heavy whipping cream
- salt and pepper
- 3 tbsp fresh herbs parsley, dill
- 1/4 cup / 60 ml pasta water
Instructions
- Pour water into the deep pot. When the water comes to a boil, add salt, let it come to a boil again, and add the pasta of your choice. Cook the pasta until just al dente according to the instructions on the pasta package. Reserve 1/4 cup of pasta at the end of cooking.
- Trim the fat from the pork tenderloin. (note 1)
- Then cut the pork tenderloin into smaller, thin slices. Season with salt and pepper on both sides. Heat vegetable oil or olive oil over medium heat in a skillet/pan and fry until pork is no longer pink inside and skin is slightly brown. It will be 2,3 minutes per side.
- Cut the onion into small pieces and fry in a skillet for about 2 minutes. If there is not enough olive oil, you can add a little more. Then add the chopped mushrooms, mix and fry them for about 6.7 minutes.
- After this time, add heavy cream and when it boils add pasta water. Stir and when the sauce boils again, add the pork tenderloin pieces, salt and pepper. Cook for a few minutes until the sauce thickens.
- Finally, add the pasta and mix well so that the sauce covers all the pasta. At the end, you can sprinkle with chopped fresh herbs.
Notes
Note 1 - This type of meat has a silverskin that is tough and chewy, so it’s best to get rid of it. It’s called silverskin because it has a certain iridescent sheen and looks like a little silver.