Peppered Pork with Asti Cream Sauce Recipe

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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

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