The Joy of Pork - Put Pork on Your Fork!

A great cut like this really deserves this extravagant, sumptuous sauce which is balanced
by the extra-low fat content <strong>of</strong> the tenderloin.
1 <strong>Pork</strong> tenderloin, 1
12 t0 16 oz | 375 to 500 g
Salt and ground black pepper
1 tbsp canola or other 15 mL
vegetable oil
½ cup diced pancetta 125 mL
½ large onion, thinly sliced ½
2 cups sliced mushrooms 500 mL
2 tsp minced garlic 10 mL
½ cup dry white wine 125 mL
1 cup crème fraîche 250 mL
8 oz small shell pasta, 250 g
cooked to al dente
Parmesan cheese,
chives to garnish
[ P o r k Te n d e r l o i n Pa s t a ]
with Pancet ta, Crème Fraîche and Mushrooms
1. Pre-heat oven to 400°F (200°C). Season tenderloin with salt and pepper.
Roast for about 20 minutes, or until internal temperature reaches 155°F
(68°C). Set aside to rest. Cool, cover and refrigerate until ready to serve.
2. Cut tenderloin lengthwise and then across into thin (1/8-inch/3 mm)
slices. Heat canola oil in a large skillet over medium-high heat. Add
pancetta and cook, stirring, until pancetta becomes crispy, about 5
minutes. Pour out all but one tablespoon (15 mL) oil and add onion. Sauté
until onion slices s<strong>of</strong>ten, about 2 minutes. Add mushrooms and garlic;
cook another two minutes.
Add wine and bring to a boil; reduce heat and simmer for 1 minute. Stir in
crème fraîche, cooked pasta, sliced tenderloin and 1 tsp (5 mL) each salt
and pepper. Cook, stirring gently, until just heated through.
3. Divide between four pasta bowls and garnish with grated Parmesan and
snipped chives. A more elegant presentation is to use whole Parmesan:
using a vegetable peeler, shave some Parmesan curls over the pasta at the
last moment.
T i p | Can’t find crème fraîche? Mix 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) <strong>of</strong> whipping cream and refrigerate overnight.
T i p | Use regular side bacon instead <strong>of</strong> pancetta to add a smoky flavour to the dish.
serves 4
r 28