We're excited to share a pair of new recipes from our recipe contest last month! This recipe is the first of two we'll be sharing, with the second recipe being featured here on our blog next month.
This recipe comes from Vicki Finkbeiner in Michigan, who's been doing some extra cooking (like many of us) with her favorite Bona Furtuna products during recent stay-at-home orders. Vicki took a pasta and gnocchi-making class and decided she needed to have some sauces to make with her delicious pastas. The original recipe uses Vicki's fresh homemade pasta; we've substituted this with our Tagliatelle Pasta for simplicity. Thank you Vicki for sharing this wonderful recipe with the Bona Furtuna famiglia!
Prep time: 20 minutes; Cook time: 40 minutes
Note: A thermometer is essential for making pork tenderloin. There's not much fat in this cut and it is very easy to overcook without a thermometer.
3-4 lb pork tenderloin
1 lb fresh mushrooms, cleaned & sliced
1/4 cup Marsala wine
3 tbsp butter
2 tbsp chopped shallots
1 cup heavy cream
- Preheat oven to 375 degrees.
- Prepare tenderloins. Pat dry and rub with Mamma Rose’s Herb Blend. Let rest for 10 mins, put in the oven and roast until center is 160 degrees (approximately 20-25 minutes).
- While the tenderloin is cooking, we'll prepare the sauce. Heat butter in a pan over medium heat. Saute mushrooms about 3-4 minutes.
- Add the shallots and cook for a few minutes until tender. Add salt and pepper to help release moisture from the mushrooms.
- Add the wine and cook until wine is almost evaporated.
- Add the heavy cream and bring to a boil. Reduce by half and season with Bona Furtuna Organic Oregano Flowers. While this is reducing, prepare a pot of salted water over high heat for the pasta.
- Remove pork from oven once center has reached 160 degrees. Let rest for 10 minutes.
- Add Tagliatelle Pasta to the pot of boiling water. Cook for about 8 minutes and then drain.
- Slice the pork tenderloin and serve with Tagliatelle Pasta. Top with the mushroom sauce and garnish with parmigiano reggiano cheese and Bona Furtuna Wild Foraged Fennel Pollen. Buon appetito!
How did this recipe turn out for you? Let us know in the comments below!