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    You are in: Home / Recipes / Pork Tetrazzini Recipe
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    Pork Tetrazzini

    Pork Tetrazzini. Photo by mary winecoff

    1/1 Photo of Pork Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    HEP MEP's Note:

    This is a recipe I tore out of a magazine in 1987, lost track of, and never made till last night. Was an ad for the Pork Council's "Pork - The other white meat" ad campaign. I did just a couple things differently. I don't like "rubber" mushrooms so I used 8oz.fresh mushrooms sauteed in a little butter. Also seasoned the pork with salt and pepper and added some crushed rosemary to the butter for browning the pork. And I used fresh fettucini. We all loved it,and I served broccoli spears on the side.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 2 tablespoons butter in saucepan over medium heat.
    2. 2
      Stir in flour.
    3. 3
      Stir in milk, chicken broth and wine.
    4. 4
      Cook stirring until sauce is smooth and thickened.
    5. 5
      Stir in Parmesan, mushroons,salt and pepper to taste.
    6. 6
      Set aside.
    7. 7
      Cook pasta to al dente- drain.
    8. 8
      Press tenderloin medallions to 1 inch thickness.
    9. 9
      Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
    10. 10
      Toss noodles with 1/2 cup sauce, place on serving platter.
    11. 11
      Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

    Ratings & Reviews:

    • on October 24, 2003

      55

      This is wonderful. I was actually looking for a chicken tetrazzini recipe when I found this - so glad I did! I used half white wine and half dry sherry but otherwise followed the recipe to a T. A keeper for us!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2003

      55

      This is really good!! I sauteed fresh mushrooms in butter too and added it to the sauce...butter and mushrooms. Instead of milk or cream I used Half-and Half. I also added about 1/2 teaspoon nutmeg to the sauce, giving it a little extra flavor. It was very easy to make. The sauce came out nice and smooth. Thanks MEP for a great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2004

      55

      Mep, this was amazing...we had this for dinner tonight, and WOW..this was so tasty...I added a little more Parm cheese than called for, and of coarse, I added garlic...(lots of it!), I used fresh frozen mushrooms that I fry up, and store in my freezer for recipes that call for them, we had this with spaghetti and a side salad and a crusty roll. This was easy to put together with delicious results. Thanks Mep, DH and myself loved this, and I will be making this again.... another winner Mep, keep up the good work...KC :-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Pork Tetrazzini

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 581.1
     
    Calories from Fat 200
    34%
    Total Fat 22.2 g
    34%
    Saturated Fat 11.6 g
    58%
    Cholesterol 165.1 mg
    55%
    Sodium 469.8 mg
    19%
    Total Carbohydrate 50.4 g
    16%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.3 g
    9%
    Protein 38.5 g
    77%

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