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Thursday, November 7, 2013

Pasta with Pork Medallions, Bacon, Mushrooms and Spinach

Your favorite pasta
1 pork tenderloin
mushrooms - as many as you would like
1 medium Vidalia onion, chopped
3 cloves of garlic, chopped
spinach - as much as you would like

Sauce ingredients below

Cook your pasta first.  Drain, toss with a little olive oil so it won't stick together, and set aside.

Slice your pork tenderloin into medallions, and lightly pound to flatten them.  Sprinkle with salt and pepper.  Dredge in flour and quickly cook in a hot pan with a small amount of olive oil.  Place on paper towels to drain.  Slice into strips and put aside.

Next, cook 2-3 slices of bacon, drain, then crumble and set aside.

In the same pan, sauté your onion.   When it is just about done, add in the chopped garlic and sliced mushrooms and cook for about 2 minutes.  Return the sliced pork and bacon to the pan.  Add the spinach and turn off the heat.

Transfer this to your serving bowl, and use the pan to make your sauce.

½ cup half and half
½ cup chicken broth
½ cup white wine
2 tbs Dijon mustard
2 cup Parmesan Cheese
approximately 2 tbs sour cream

Over low heat, whisk the sauce until it is blended.  Sprinkle with salt and pepper and a little crushed red pepper if you want some heat.  Fold the sauce in with all your ingredients.  Feel free to add a little more Parmesan cheese over the top.  The combination of pork, onion and bacon along with the delicious sauce makes this dish loaded with flavor.

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