Roasted Pork Tenderloin with Pappardelle
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.
- 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
Preheat an oven to 400°F.
Season the pork tenderloin with salt and pepper. In an ovenproof sauté pan over medium-high heat, warm the olive oil under shimmering. Sear the pork, turning occasionally, until well browned, 6 to 8 minutes total. Transfer to a plate.
Add the mushrooms to the pan and sauté until golden, about 3 minutes. Add the garlic and cook for 1 minute, then add the sage, stock and cream and bring to a boil. Return the pork to the pan. Transfer to the oven and roast, turning the pork over once and basting occasionally, until the juices run clear when the pork is pierced with a knife, 15 to 20 minutes. While the pork roasts, cook the pasta in a pot of boiling salted water until al dente, according to the package instructions.
Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut into very thin slices. Toss the pasta with the mushroom mixture in the pan, then transfer to a platter. Arrange the pork on top, sprinkle with the cheese, salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).