Based on 11 reviews


  • Serves 4
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 10 minute(s)
1/2 tsp. dried sage leaves, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. pork tenderloin, cut into 1-inch thick slices
1 Tbsp. Bertolli® Classico™ Olive Oil, divided
8 ounces shiitake or cremini mushrooms, sliced
1/3 cup dry white wine or chicken broth
1 jar Bertolli® Garlic Alfredo Sauce
8 ounces spaghettini or spaghetti, cooked and drained
2 Tbsp. chopped fresh parsley (optional)

  • Rub sage, salt and pepper on pork. Heat 1-1/2 teaspoons Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pork, turning once, 2 minutes or until done. Remove and keep warm.
  • Add remaining 1-1/2 teaspoons Olive Oil to same skillet and cook mushrooms, covered 1 minute. Remove cover and cook 1 minute or until golden brown. Add wine. Bring to a boil over high heat and boil 1 minute. Add Sauce, then return pork to skillet. Simmer covered 3 minutes or until pork is done. Toss 1/2 cup mushroom sauce with hot spaghettini. Arrange spaghettini on platter, then top with pork and remaining mushroom sauce. Garnish with parsley.

Also terrific with Bertolli Creamy Alfredo Sauce.