Recipe of the week.

Pork Tenderloin with Wild Mushroom Pasta

1 Pork Tenderloin (1 lb)
1 1/4 t kosher salt (divided)
3/4 t pepper divided
1 T canola oil
2 T unsalted butter
16 oz gourmet wild mushroom/portabella mushroom blend
2 T minced garlic
8 oz bow tie pasta
1 C heavy cream

Pre-heat oven to 350 degrees. Heat Large saute pan on med-high 2-3 minutes. Pre-season all sides of tenderloin with 1/4 t each salt and pepper. Add oil to pan and sear pork on each side 2-3 minutes. Place tenderloin on baking sheet and bake 25-30 minutes or until internal temp is 160 degrees.
Boil pasta according to directions.
Melt butter in the pan used for pork. Add Mushrooms and garlic. Cook 5-6 minutes stirring occasionally. Season mushrooms with remaining salt and pepper and stir in cream. Cook 3-5 minutes stirring occasionally until sauce is reduced by 1/3. Drain pasta and toss in the wild mushroom sauce.
Remove Pork from oven and let stand 5 minutes before slicing. Makes 4-5 servings.

After picking out all the mushrooms my kids loved it.