Shiitake Alfredo Over Pork Medallions Recipe serves: 4
Prep Time 20 Minutes
Cook Time 10 Minutes

Shiitake Alfredo Over Pork Medallions


  • 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)


  1. 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.
  2. 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.

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