Thursday, December 29, 2011

Pork with Wild Mushroom Pasta and Golden Green Bean Casserole

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

Preheat oven to 375°F.
Season pork with 1/4 teaspoon each salt and pepper (wash hands).
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.
Bring water to a boil for pasta.
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.
Cook pasta following package instructions.
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.
Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.

1 (12-oz) bag frozen microwaveable whole green beans
1 cup fresh pre-diced onions
1 (10.75-oz) can golden mushroom soup
3/4 cup shredded sharp Cheddar cheese
3/4 cup French-fried onions

Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
Stir in fresh onions and soup; transfer to 2-quart baking dish. Top with cheese, then fried onions; bake 10–15 minutes or until browned and mixture bubbles around edges.

I served together with Sister Schubert Wheat Rolls! Pin It

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