Photo: Sam Loyd
Roasted Pork Tenderloin with Pappardelle
10 ingredients
Serves 4.
openrecipes
Chicken stock and cream, seasoned with garlic and sage, form a savory sauce for this comforting pasta dish. Round out the meal with a simple green salad and country-style bread.
Estimated Nutrition (whole recipe, rough)
971
Calories
78g
Protein
48g
Fat
56g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pork tenderloin, about 1 lb., trimmed of excess fat
- Salt and freshly ground pepper, to taste
- 1 Tbs. extra-virgin olive oil
- 1 lb. shiitake or button mushrooms, stemmed and sliced
- 4 garlic cloves, thinly sliced
- 1/4 cup small fresh sage leaves
- 1/2 cup chicken stock
- 1/4 cup heavy cream
- 1 lb. pappardelle pasta
- 1/2 cup grated Parmigiano-Reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes