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Peppered Pork with Asti Cream Sauce

Total Time

Prep/Total Time: 30 min.

Makes

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

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 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.

Nutrition Facts

3 ounces cooked pork with 1/4 cup sauce: 330 calories, 22g fat (9g saturated fat), 105mg cholesterol, 141mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 25g protein.

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