Spaghetti with pork tenderloin and mushrooms

Name: Spaghetti with pork tenderloin and mushrooms - Vladelina D.
Ingredients: 300 g spaghetti; 200 g pork tenderloin; 200 g canned mushrooms; 1 white onion; 300 ml homemade broth; oil; oregano; basil; salt; pepper

Pasta/Pizza - Spaghetti with pork tenderloin and mushrooms by Vladelina D. - Recipia

Sometimes I feel like cooking something quick, but that doesn't seem rushed. This recipe with spaghetti, pork tenderloin, and mushrooms is exactly that kind of dish: a few ingredients, little time, and a combination of flavors that works well even on an ordinary day. I like it because I can do everything in one pot and there aren't many complicated steps. Quick Info Total time: about 35-40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 2-3 Difficulty: easy Recipe type: main course, quick pasta with meat Ingredients 300 g spaghetti 200 g pork tenderloin 200 g canned mushrooms 1 white onion 300 ml homemade tomato sauce oil oregano basil salt pepper Preparation method 1. Cook the pasta. Put the spaghetti in a large pot of water, a little salt, and a splash of oil. Follow the cooking time on the package to make them al dente. Once done, drain them well in a colander. 2. Prepare the vegetables and meat. Peel and finely chop the onion. Drain the canned mushrooms and let them lose as much liquid as possible. Cut the pork tenderloin into strips, not too thin and not too thick. 3. Sauté the onion and meat. Heat a little oil in a large pan. Add the onion and sauté until it becomes translucent, not browned. Add the pork strips and mushrooms. Stir and cook for 3-4 minutes until they start to color and soften. 4. Add the tomato sauce and season. Pour the tomato sauce over the meat and mushrooms. Let it simmer gently for 2-3 minutes. Sprinkle oregano and basil to taste. Add salt and pepper, also to taste. 5. Mix the pasta with the sauce. Pour the cooked spaghetti over the mixture in the pan. Gently mix so the pasta is coated with the sauce. Cook together for another minute, just enough to combine the flavors. 6. Serve. The pasta is served hot. You can sprinkle grated Parmesan on top if you like. For those who prefer something spicier, you can add a bit of chili or spicy tomato sauce during the sauce step. Why I make this recipe often It's one of those recipes where I can quickly adjust the quantities based on what I have in the fridge. I like it because it doesn't require hard-to-find ingredients, and the taste is well-balanced, with a good texture from the meat and mushrooms. It's perfect for when I don't have much time to spend in the kitchen. Tips and variations Tips I usually use pork tenderloin because it cooks quickly and doesn't dry out. Don't let the onion burn, or it will become bitter. If the canned mushrooms are large, cut them into smaller pieces before adding them to the pan. Substitutions You can use fresh mushrooms, but cook them a few extra minutes to reduce the moisture. The pork tenderloin can be replaced with thinly sliced chicken breast. Homemade tomato sauce can also be simple tomato sauce or diluted tomato paste. Variations If you want, you can add a little chopped garlic along with the onion (it's not in the original recipe, but it adds extra flavor). The sauce can be made spicier with chili flakes or spicy tomato sauce, according to preference. Serving ideas The pasta is best served freshly made. For extra flavor, you can grate Parmesan on top. A green salad or some sliced tomatoes go well alongside. Frequently asked questions 1. Can I use another type of pasta? Yes, penne, fusilli, or any short pasta works too. The cooking time remains the same as on the package. 2. Can it be made without meat? Yes, you can omit the pork tenderloin and use only mushrooms. It becomes a lighter version, suitable for fasting days (if you use tomato sauce without animal ingredients). 3. Can I use frozen or fresh mushrooms? Yes, just keep in mind that fresh or frozen ones need to be cooked a little longer to reduce the liquid. 4. Can I add extra vegetables? If you want, you can add a bit of bell pepper or zucchini, but it's not necessary for the basic recipe. 5. If I don't have homemade tomato sauce, can I use store-bought? Yes, it's fine to use store-bought tomato sauce or diluted tomato paste. Nutritional values Approximately, one serving (for 3 total servings) has about 450-500 kcal. Protein 24 g, carbohydrates 65 g, fats 10-12 g. The calculations are approximate and can vary based on the type and exact amount of ingredients used. Storage and reheating Pasta with sauce doesn't keep very well for long – it can be stored in the fridge for 1-2 days in a closed container. When reheating, add a tablespoon of water and stir gently over low heat or in the microwave to prevent drying out. Freezing is not recommended; the texture of the pasta won't be the same after thawing.

Preparation

The pasta is boiled in a pot with water, a little salt, and a bit of oil, and left to cook according to the time indicated on the package. Once the pasta is cooked, the water is drained, and it is poured into a colander to remove the excess water. Meanwhile, the onion is peeled and finely chopped. The can of mushrooms is opened, and all the liquid in which they were preserved is drained well. The pork tenderloin is cut into strips of appropriate size. A pan with a little oil is heated, then the onion is sautéed until it becomes translucent, and the cut pork tenderloin and mushrooms are added. After they have sautéed together for 3-4 minutes, the homemade tomato sauce is poured in, and it is allowed to simmer for another 2-3 minutes, then oregano and basil are added, and it is seasoned with salt and pepper. The resulting mixture is combined with the cooked pasta. It is served hot. Enjoy your meal! You can also serve it with grated Parmesan on top. For those who want a spicier sauce, chili or spicy tomato sauce can be used.

Spaghetti with pork tenderloin and mushrooms

Preparation

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