Peppered Pork w/ Asti Cream Sauce

Prep/Total Time: 30 min. Yield: 4 Servings Ingredients 1 pork tenderloin (1 pound), cut into 3/4-inch slices 3-1/2 teaspoons coarsely ground pepper 2-3/4 teaspoons paprika 1 teaspoon garlic powder 2 tablespoons canola oil, divided 1-1/2 cups sliced fresh mushrooms 1 green onion, sliced 3/4 cup reduced-sodium beef broth 2/3 cup Asti Spumante 1/2 cup heavy whipping cream Directions Flatten pork to 1/2-in. thickness. In a large resealable plastic bag, combine the pepper, paprika and garlic powder. Add pork, a few pieces at a time, and shake to coat. In a large skillet over medium-high heat, cook pork in 1 tablespoon oil in batches for 3-4 minutes on each side or until a meat thermometer reads 160°. Set aside and keep warm. In the same skillet, saute the mushrooms and onion in remaining oil until tender. Add broth and Asti Spumante. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Stir in cream. Bring to boil; cook for 3-5 minutes or until thickened. Return pork to pan and heat through. Yield: 4 servings. Nutritional Facts 3 ounces cooked pork with 1/4 cup sauce equals 330 calories, 22 g fat (9 g saturated fat), 105 mg cholesterol, 141 mg sodium, 5 g carbohydrate, 1 g fiber, 25 g protein. Light-Bodied Red Wine Enjoy this recipe with a light-bodied red wine such as Pinot Noir.