Pork Tetrazzini

Submitted by HEP MEP

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb pork tenderloin, trimmed and cut into 8 medallions
• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 cup chicken broth
• 1⁄2 cup white wine
• 1 cup milk or 1 cup cream
• 4 tablespoons parmesan cheese (or more to taste)
• 1 (5 ounce) jar sliced mushrooms, drained
• salt
• white pepper
• 8 8 ounces spaghetti or 8 ounces linguine
• 2 tablespoons chopped fresh parsley

directions

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

Reviews

[SuzieQue]

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!

 

[AuntWoofieWoof]

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.

 

[Kittencalrecipezazz]

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 :-)

 

[Nimz_]

A little on the bland side for me. I seasoned the pork tenderloin medallions with some garlic herbs; added 4 cloves of garlic to the sauce along with some red pepper flakes and that spiced it up nicely. I also used fresh mushroom sauteed in a little bit of butter along with the garlic. Nice and something I'll make again. Very filling. Served with grilled squash, summer salad and french bread. Thanks :)

 

[atlfitgirl]

Different from your traditional tetrazzini, yet very tasty! To me it was missing a little something, so next time I think I will add a little minced garlic to the sauce. I also love mushrooms, but not the jarred kind, so I sauteed some mushrooms in butter before adding it to the sauce. The sauce was smooth and creamy and delicious with the pork medallions. I used 1/2c of 2% milk and 1/2c of cream and the sauce still had great body. My BF and I will probably cut back on the white wine next time and add a little more chicken stock... but that is just our personal taste. We served it with some fresh baked bread and a green salad for a very filling meal. Thanks!