- 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 to pan and heat through. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Peppered Pork with Asti Cream Sauce
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"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!"