Peppered Pork with Asti Cream Sauce

By carvalhohm

Ingredients

• 1 pork tenderloin (1 pound), cut into 3/4-inch slices
• 3-1/2 teaspoons coarsely ground pepper
• 2-3/4 teaspoons paprika
• 1 teaspoon garlic powder
• 2 tablespoons canola oil, divided
• 1-1/2 cups sliced fresh mushrooms
• 1 green onion, sliced
• 3/4 cup reduced-sodium beef broth
• 2/3 cup Asti Spumante
• 1/2 cup heavy whipping cream

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

Flatten pork to 1/2-in. thickness. In a large resealable plastic bag, combine the pepper, paprika and garlic powder. Add pork, a few pieces at a time, and shake to coat.

In a large skillet over medium-high heat, cook pork in 1 tablespoon oil in batches for 3-4 minutes on each side or until a meat thermometer reads 160°. Set aside and keep warm.

In the same skillet, saute the mushrooms and onion in remaining oil until tender. Add broth and Asti Spumante. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream. Bring to boil; cook for 3-5 minutes or until thickened. Return pork to pan and heat through.

Yield: 4 servings.

3 ounces cooked pork with 1/4 cup sauce equals 330 calories