Shiitake Alfredo Over Pork Medallions

Ingredients

• 1/2 tsp. dried sage leaves, crushed
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 lb. pork tenderloin, cut into 1-inch thick slices
• 1 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 8 ounces shiitake or cremini mushrooms, sliced
• 1/3 cup dry white wine or chicken broth
• 1 jar Bertolli® Garlic Alfredo Sauce
• 8 ounces spaghettini or spaghetti, cooked and drained
• 2 Tbsp. chopped fresh parsley (optional)

Directions

1. Rub sage, salt and pepper on pork. Heat 1-1/2 teaspoons Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pork, turning once, 2 minutes or until done. Remove and keep warm.
2. Add remaining 1-1/2 teaspoons Olive Oil to same skillet and cook mushrooms, covered 1 minute. Remove cover and cook 1 minute or until golden brown. Add wine. Bring to a boil over high heat and boil 1 minute. Add Sauce, then return pork to skillet. Simmer covered 3 minutes or until pork is done. Toss 1/2 cup mushroom sauce with hot spaghettini. Arrange spaghettini on platter, then top with pork and remaining mushroom sauce. Garnish with parsley.

• Also terrific with Bertolli Creamy Alfredo Sauce.