Publix Aprons

Creamy Marsala Rosa Pork Pasta

Creamy Marsala Rosa Pork Pasta
Servings:
6
Total Time:
25 minutes

Ingredients

4 oz cream cheese, softened
4 cups chicken broth (or stock)
8 oz baby Portobello mushrooms
8 oz baby white mushrooms
2 shallots, finely chopped
1/8 bunch fresh Italian parsley, finely chopped
2 tablespoons unsalted butter, divided
1 pork tenderloin (about 1 lb)
1 tablespoon smokehouse maple seasoning
8 oz spaghetti pasta
3/4 cup Marsala wine
1 (8-oz) can tomato sauce
2 tablespoons balsamic vinegar
1 tablespoon stone ground Dijon mustard

Prep

  • Set cream cheese out to soften. Bring broth to boil for pasta.
  • Quarter all mushrooms. Chop shallots and parsley (2 tablespoons).

Steps

  1. Melt 1 tablespoon butter in large, nonstick sauté pan on medium-high 2–3 minutes. Cut pork into 1-inch-thick slices; coat with seasoning (wash hands). Add pork to pan; cook 1–2 minutes on each side or until browned.
  2. Cook pasta in broth following package instructions; drain (reserving 1/4 cup pasta liquid).
  3. Remove pork from pan and let stand to rest. Reduce heat to medium, then add remaining 1 tablespoon butter, shallots, and mushrooms; cook and stir 4–5 minutes or until vegetables are tender. Stir in wine, tomato sauce, reserved pasta liquid, cream cheese, vinegar, and mustard.
  4. Return pork to pan; cook 5–6 minutes, stirring occasionally, or until sauce has thickened and pork is 145°F. Toss pasta into pork mixture during last minute of cook time. Sprinkle with parsley; serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/6 recipe) 410kcal; FAT 14.00g; SAT FAT 7.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 710mg; CARB 42g; FIBER 3.00g; SUGARS 8g; PROTEIN 23g; CALC 4%; VIT A 0%; VIT C 0%; IRON 15%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star