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.
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!
