Peppered Pork With Asti Cream Sauce

• 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

1. 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.
2. 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 thermometer reads 160u0b0. Set aside and keep warm.
3. 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.

pork tenderloin, ground pepper, paprika, garlic, canola oil, mushrooms, green onion, beef broth, spumante, heavy whipping cream

Taken from www.tasteofhome.com/recipes/peppered-pork-with-asti-cream-sauce/ (may not work)