Pork Medallions and Mafalda in Cream Sauce

This recipe makes a fast and easy Mediterranean dinner. Filled with mushrooms, pork tenderloin, and roma tomatoes, you'll want to keep this healthy dinner recipe handy.

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  • Makes: 4 servings
  • Start to Finish: 45 mins

Pork Medallions and Mafalda in Cream Sauce

Directions

  1. Cook pasta according to package directions. Drain and keep warm.
  2. Meanwhile, in an extra-large skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add half of the pork slices. Cook 4 minutes or until browned but still slightly pink in the center, turning once. Remove from skillet; keep warm. Repeat with remaining pork slices.
  3. Add the remaining 1 Tbsp. oil to skillet. Add the next four ingredients (through garlic). Cook and stir 6 minutes or until mushrooms are tender and starting to brown. Add broth and cream. Bring to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until slightly thickened. Stir in pork and artichokes; heat through. Serve over pasta. Top with tomatoes, Parmesan cheese, and fresh basil.
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Nutrition Facts (Pork Medallions and Mafalda in Cream Sauce)

  • Per serving:
  • 576 kcal ,
  • 29 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 127 mg chol. ,
  • 707 mg sodium ,
  • 44 g carb. ,
  • 4 g fiber ,
  • 7 g sugar ,
  • 35 g pro.
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