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Peppered Pork with Asti Cream Sauce

 Peppered Pork with Asti Cream Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Peppered Pork with Asti Cream Sauce (continued)

Directions (continued)

  • to pan and heat through. Yield: 4 servings.
Nutritional Facts: 3 ounces cooked pork with 1/4 cup sauce equals 330 calories, 22 g fat (9 g saturated fat), 105 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.