Ingredients
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1 lb pork tenderloin, trimmed and cut into 8 medallions
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4 tablespoons butter, divided
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3 tablespoons flour
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1 cup chicken broth
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1/2 cup white wine
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1 cup milk or 1 cup cream
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4 tablespoons parmesan cheese (or more to taste)
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1 (5 ounce) jar sliced mushrooms, drained
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salt
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white pepper
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8 ounces spaghetti or 8 ounces linguine
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2 tablespoons chopped fresh parsley
Instructions
- 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.