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Description
Inspired from the Burn Cook Book’s Fetch-uccini Alfredo. This recipe is courtesy of Jonathan Bennett.
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. pork tenderloin (3/4-inch medallions)
- 1 lb. fettuccine pasta (fresh)
- 2 sticks unsalted butter
- 4 Tbsp. heavy cream
- 1/2 lb. grated Parmesan cheese
- 3 garlic cloves (2 crushed, 1 sliced thin)
- 1 pinch nutmeg
- fresh parsley
- extra-virgin olive oil
- sea salt
- cracked pepper
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Directions
- Cook pasta according to package directions minus 2 minutes (for al dente) in salted water. Drain and set aside. In large skillet on medium-low heat, sauté sliced garlic in olive oil until oil becomes fragrant. Meanwhile, season sliced pork with salt and add to pan. Cook until pork reaches 145°Fahrenheit and has a nice sear. Set aside.
- In another large skillet, melt butter over low heat and add in the cream, crushed garlic, nutmeg and salt. Let simmer for one minute and slowly incorporate Parmesan cheese so it melts evenly. Then, slowly add in cooked pasta and toss gently so that pasta has a lovely coat of cheese sauce. Allow flavors to socialize here for an additional minute. Remove from heat, top with seared pork medallions.
- Garnish with chopped parsley and cracked pepper, and serve immediately.
- Pairing: Serve with a crisp glass of champagne or New Zealand sauvignon blanc.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat22g110% |
Trans Fat |
Cholesterol135mg45% |
Sodium570mg24% |
Potassium410mg12% |
Protein31g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A25% |
Vitamin C4% |
Calcium35% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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