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Ingredients
- 1 pound pork tenderloin, cut into 8 pcs and flattened to 1 inch thick medallions
- 2 tbsp. butter
- 3 tbsp. flour
- 1 c. chicken broth
- 1 c. lowfat milk
- 1/2 c. dry white wine
- 1/2 c. grated Parmesan cheese
- 3 ounce. jar sliced mushrooms
- Salt and pepper to taste
- 8 ounce. spaghetti, linguine, or possibly fettucini
Directions
- Heat butter; stir in flour. Stir in liquids. Cook, stirring till smooth and thickened. Stir in cheese, mushrooms, salt and pepper. Set aside. Cook pasta to al dente. Drain. Heat 2 Tbsp. butter and cook medallions 3-4 min per side. Toss pasta with 1 1/2 c. (or possibly more) sauce.
- Place on serving platter. Top with browned medallions and garnish with remaining sauce and freshly minced parsley. Makes 4 servings.
- NOTE: I make double the amount of sauce so as to have ample for both pasta and passing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 78 | 23% |
| Total Fat 8.87g | 11% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.01g | |
| Cholesterol 66mg | 22% |
| Sodium 277mg | 12% |
| Potassium 542mg | 15% |
| Total Carbs 34.72g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.59g | 2% |
| Protein 25.83g | 41% |
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