Ingredients
The following ingredients have 4 Servings
- 1.5 lb Smithfield Roasted Garlic & Cracked Peppercorn Tenderloin ((approximately))
- 8 oz fettuccine (dried)
- 2 Tbsp unsalted butter
- 8 oz sliced baby portobello mushrooms ((or mushroom of choice))
- 3 cloves garlic (minced)
- 1 1/2 cups heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1-2 tsp ground black peppercorn
- 1/2 tsp salt ((more or less to taste))
Instruction
- Preheat oven to 425F.
- Boil a large pot of water over high heat.
- While the water is heating, slice the pork tenderloin into 1" medallions. Place in a baking dish or baking sheet. Bake the pork for approximately 12-14 minutes until the middle of the pork reads at 150F in temperature. Remove when ready and let rest.
- When the water is boiling, add the fettuccine and cook as per package directions until al dente, approximately 10 minutes. When done, drain and set aside.
- While the pork and pasta are cooking, make the sauce. Heat the butter in a large skillet over medium heat.
- Add the mushrooms and sautee until they start to soften, approximately 3-5 minutes.
- Add the garlic to the mushrooms and cook until fragrant, approximately 30 seconds.
- Mix the heavy cream into the mushrooms and stir to combine. Reduce the heat to low.
- Add the ground black pepper, Parmesan cheese, and 1/2 tsp salt. Add more of each as needed to taste.
- Add the cooked pasta into the sauce skillet and stir to combine. Let it cook for 1-2 minutes to incorporate all of the flavors and ingredients. Add additional cream, water, or stock if needed to loosen the sauce.
- Serve immediately with the pork medallions. I also love to serve a vegetable to compliment the heavier cream sauce.
