Ingredients:
1 lb pork tenderloins, trimmed and cut into 8 medallions
4 tablespoons butter, divided
3 tablespoons flour
1 cup chicken broth
1/2 cup white wine
1 cup milk or 1 cup cream
4 tablespoons parmesan cheese ( or more to taste)
1 (5 ounce) jars sliced mushrooms, drained
salt
white pepper
8 ounces fettuccine or 8 ounces spaghetti or 8 ounces linguine
2 tablespoons chopped fresh parsley
Directions:
Melt 2 tablespoons butter in saucepan over medium heat.
Stir in flour.
Stir in milk, chicken broth and wine.
Cook stirring until sauce is smooth and thickened.
Stir in Parmesan, mushroons,salt and pepper to taste.
Set aside.
Cook pasta to al dente- drain.
Press tenderloin medallions to 1 inch thickness.
Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
Toss noodles with 1/2 cup sauce, place on serving platter.
Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.