Creamy Garlic and Mushroom Pork Pasta
Bliss on a plate, every family member will be drooling for a second helping. Try our creamy garlic mushroom pork pasta this week!
30 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Pork Tenderloin
- 400g spaghetti
- Salt and pepper
- 2 Tbsp. olive oil
- ½ onion, finely chopped
- 200g mushrooms, thinly sliced
- 200g speck, diced
- 2 garlic cloves, minced
- 1 cup cooking cream
- 2 Tbsp. fresh chives, chopped
- 50g parmesan, grated
How to make it
- Cook spaghetti according to pack instructions.
- Slice pork tenderloin into medallions, about 1cm thick and season with salt and pepper.
- Cook medallions on med-high heat in a fry-pan with 1 Tbsp. oil until cooked. Remove from pan and set aside.
- Add remaining oil to fry-pan over med-high heat and brown the onion until soft. Add the speck, mushrooms, and season to taste. Cover to cook for 5 mins until the speck and mushrooms have softened.
- Add garlic, then add 2/3 cup of thickened cream.
- Return the cooked pork to the pan and stir until completely covered.
- Add pasta and remaining cream, let this simmer for 5 mins.
- Garnish with chives and parmesan.
- Serve and enjoy!
