Shiitake Alfredo Over Pork Medallions

• 1/2 teaspoon sage leaves dried, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound pork tenderloin cut into 1-inch thick slices
• 1 tablespoon Bertolli(R) Classico Olive Oil divided
• 8 fluidounces shiitake mushrooms or cremini mushrooms, sliced
• 1/3 cup dry white wine or chicken broth
• 1 jar Bertolli(R) Garlic Alfredo Sauce
• 8 ounces spaghettini or spaghetti, cooked and drained
• 2 tablespoons finely chopped fresh parsley optional

1. Rub sage, salt and pepper on pork. Heat 1-1/2 teaspoons Olive Oil in 12-inch nonstick skillet over medium-high heat and cook pork, turning once, 2 minutes or until done. Remove and keep warm.
2. Add remaining 1-1/2 teaspoons Olive Oil to same skillet and cook mushrooms, covered 1 minute. Remove cover and cook 1 minute or until golden brown. Add wine. Bring to a boil over high heat and boil 1 minute. Add Sauce, then return pork to skillet. Simmer covered 3 minutes or until pork is done. Toss 1/2 cup mushroom sauce with hot spaghettini. Arrange spaghettini on platter, then top with pork and remaining mushroom sauce. Garnish with parsley.

sage, salt, ground black pepper, pork tenderloin, olive oil, shiitake mushrooms, white wine, garlic, spaghettini, parsley

Taken from www.yummly.com/recipe/Shiitake-alfredo-over-pork-medallions-298449 (may not work)