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
- Set cream cheese out to soften. Bring broth to boil for pasta.
- Quarter all mushrooms. Chop shallots and parsley (2 tablespoons).
- 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.
- Cook pasta in broth following package instructions; drain (reserving 1/4 cup pasta liquid).
- 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.
- 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.