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Peppered Pork w/ Asti Cream Sauce

Source of Recipe

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Peppered Pork w/ Asti Cream Sauce

Simple & Delicious December/January 2012
Not yet rated.
Prep/Total Time: 30 min.
Yield: 4 servings.

Asti Spumante—a sparkling white wine often served as a dessert wine—lends a splash of sweetness to a silky sauce in this celebratory dish. —Simple & Delicious Test Kitchen

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

Directions:
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.

2. 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.

3. 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.

3 ounces cooked pork with 1/4 cup sauce equals 330 calories, 22 g fat (8 g saturated fat), 105 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 1 g fiber, 25 g protein.