Pork With Wild Mushroom Pasta

Ingredients 1 pork tenderloin (about 1 lb)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter
16 oz pre-sliced baby portabellas
4 oz gourmet mushrooms blend
2 tablespoons minced garlic
8 oz bowtie pasta
2/3 cup Marsala wine
1 cup heavy cream

Prep

• Preheat oven to 375°F.
• Season pork with 1/4 teaspoon each salt and pepper (wash hands).

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Transfer pork to baking sheet (set pan aside for later use). Bake 25–30 minutes or until 145°F.
2. Bring water to a boil for pasta.
3. Return pan (from pork) to medium-high heat. Add butter, mushrooms, and garlic; cook and stir 5-6 minutes or until mushrooms soften and begin to release their juices.
4. Cook pasta following package instructions.
5. Season mushrooms with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of wine evaporates and mushrooms have released their juices.
6. Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
7. Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.

(Recipe courtesy of Publix Apron's Simple Meals)