NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Pork Tenderloin

2 ounces Protein Pasta

1 cup White Button Mushrooms, sliced

2 tablespoons Non-fat Greek Yogurt

1 tablespoon Parmesan Cheese

1 teaspoon Olive Oil

1/4 cup Chicken Broth

1 clove Garlic, minced

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the protein pasta according to package directions until al dente.

• 2

  While the pasta cooks, season the pork tenderloin with salt and pepper, then slice into 1/2-inch thick medallions.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the pork medallions for 2-3 minutes per side until cooked through, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and sauté until they release their moisture and begin to brown.

• 5

  Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

• 7

  Reduce the heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 8

  Toss the cooked pasta into the sauce until well coated, adding a splash of pasta water if needed to reach your desired consistency.

• 9

  Serve the creamy mushroom pasta topped with the seared pork medallions.