Thursday, May 8, 2014

Sauteed Pork Tenderloin with Dorot's Crushed Garlic and Chopped Parsley Sauce

I love pork.

That is what you need to know. I really love pork tenderloin. I also love pasta and mushrooms. So, I decided that I should use Dorot's fine products in this lovely recipe that I enjoy the most.

Sauteed Pork Tenderloin with Dorot's Crushed Garlic and Chopped Parsley Sauce
by Luke
adapted from "Sauteed Pork Tenderloin Medallions with Lemon-Garlic Sauce"

1 pork tenderloin
1 Tablespoon of Slap Ya Mama Original Cajun Seasoning
2 Tablespoon of extra virgin olive oil, divided
2 cubes Dorot Crushed Garlic
1 small onion, chopped
1/2 bell pepper, chopped
10 mushrooms, sliced
30 ounces chicken broth, divided
2 cubes Dorot Chopped Parsley
2 teaspoons of corn starch
1 package angel hair pasta

Slice pork tenderloin in 3/4-inch steaks and season with Slap Ya Mama Seasoning. Heat 1 Tablespoon of oil and one cube of Dorot Crushed Garlic in skillet on medium-high heat. Add pork and brown for roughly 2 minutes on each side, and remove from skillet.

Add remaining olive oil, crushed garlic, onions, bell peppers, mushrooms and brown until mushrooms are softened. Add 15 ounces of chicken broth and bring to a boil. Don't forget to scrape the bottom of the skillet to get the seasoning off of the bottom. Once the liquid has just about evaporated add remaining broth, two cubes of Dorot Chopped Parsley, corn starch, and boil until you get the desired amount of sauce.

Cook pasta according to package instructions.

Toss the pork back into the skillet to warm for about five minutes and serve. Pour sauce all over the pork and pasta and enjoy the different flavors!

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