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Pork Tetrazzini

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“This is a recipe I tore out of a magazine in 1987, lost track of, and never made till last night. Was an ad for the Pork Council's "Pork - The other white meat" ad campaign. I did just a couple things differently. I don't like "rubber" mushrooms so I used 8oz.fresh mushrooms sauteed in a little butter. Also seasoned the pork with salt and pepper and added some crushed rosemary to the butter for browning the pork. And I used fresh fettucini. We all loved it,and I served broccoli spears on the side.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in saucepan over medium heat.
  2. Stir in flour.
  3. Stir in milk, chicken broth and wine.
  4. Cook stirring until sauce is smooth and thickened.
  5. Stir in Parmesan, mushroons,salt and pepper to taste.
  6. Set aside.
  7. Cook pasta to al dente- drain.
  8. Press tenderloin medallions to 1 inch thickness.
  9. Heat 2 tablespoons butter to skillet, cook medallions 3-4 minutes per side.
  10. Toss noodles with 1/2 cup sauce, place on serving platter.
  11. Top noodles with browned medallions, pour on remaining sauce and sprinkle with parsley.

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