Publix Aprons

Pork with Tomato-Mushroom Ragu Over Pasta

Pork with Tomato-Mushroom Ragu Over Pasta
Total Time:
30 minutes


2 teaspoons fresh Italian parsley, coarsely chopped
1 large shallot, finely chopped
1 pork tenderloin (about 1 lb)
Large zip-top bag
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup + 2 tablespoons cornstarch, divided
2 tablespoons olive oil
8 oz presliced baby portabellas
1/2 cup sherry wine (or chicken stock)
1 1/2 cups chicken stock (or broth)
1 (14.5-oz) can diced tomatoes, drained
2 tablespoons water
8 oz wide egg noodles
3 cups fresh baby spinach leaves
2 tablespoons herb garlic butter


  • Chop parsley and shallot.
  • Cut pork into 1-inch-thick slices; place in zip-top bag (wash hands).


  1. Preheat large sauté pan on medium-high 2–3 minutes. Add salt, pepper, and 1/4 cup cornstarch to bag with pork; seal and shake to coat. Place oil in pan, then add pork (shaking off excess coating); cook 2–3 minutes on each side or until golden. Remove pork from pan. Meanwhile, bring water to boil for noodles.
  2. Reduce heat on pan to medium. Place shallots and mushrooms in pan; cook and stir 2–3 minutes or until browned.
  3. Reduce heat on pan to medium-low. Stir in wine; cook 2–3 minutes or until liquid is reduced by about one-third.
  4. Cook and drain noodles following package instructions; transfer cooked noodles to medium bowl.
  5. Stir stock and tomatoes into mushrooms; bring to a simmer. Combine remaining 2 tablespoons cornstarch and water, then stir into tomato mixture; cook 2–3 minutes or until sauce thickens.
  6. Reduce heat on pan to low. Return pork to pan; simmer 3–4 minutes or until pork is 145°F. Remove pork from pan.
  7. Stir into noodles: spinach, butter, and tomato mixture until evenly coated. Transfer pasta to serving dish; top with pork and sprinkle with parsley. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 350kcal; FAT 12.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 75mg; SODIUM 390mg; CARB 37g; FIBER 3.00g; SUGARS 3g; PROTEIN 21g; CALC 4%; VIT A 15%; VIT C 15%; IRON 15%

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