Pork In Sherry Cream Sauce
Are you like me? Do you like your pork to be moist? If you like your pork moist, please make this recipe! It is also a really quick weeknight meal that is stick to the ribs good..
Pork in Sherry Cream Sauce
12 ounces uncooked linguine
1 pork tenderloin-cut into 1 inch slices
1/4 cup flour
2 tablespoons olive oil
3 tablespoons butter-divided
8 ounces baby portobello mushrooms-sliced
3 green onions-thinly sliced (whites and greens)
2 garlic cloves-minced
1 1/2 cups heavy whipping cream
1/4 cup sherry
2 tablespoons thyme-minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons Parmesan cheese-shredded
Cook linguini according to package directions.
Meanwhile, place flour in a large resealable plastic bag. Add pork and shake to coat.
Add oil and 2 tablespoons butter to a large skillet over medium-high heat, add pork and cook for 3-4 minutes on each side or until juices run clear and pork is browned. Set aside and keep warm.
Add the remaining butter to the pan and saute mushrooms and onions until tender. Add garlic; cook 1 minute longer. Add the sherry and cook 2 minutes. Add the cream, thyme, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes.
Add the pork back into the skillet and cook until heated through. Drain the linguini and put on a large platter. Top with the pork and the sauce and sprinkle Parmesan cheese on top.
Adapted from Taste of Home, December/January 2012