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Peppered Pork with Asti Cream Sauce Recipe
Peppered Pork with Asti Cream Sauce Recipe photo by Taste of Home

Peppered Pork with Asti Cream Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

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. Yield: 4 servings.
Originally published as Peppered Pork with Asti Cream Sauce in Simple & Delicious December/January 2012, p96

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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MY REVIEW
Reviewed Mar. 9, 2012

Pork Tenderloin was as tender as filet mignon, I would have never thought to do this with a tenderloin! This went to the top of my husband's favorite recipes! Even my kids loved it! Wonderful!

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