Easiest Way to Prepare Delicious McPhee's Saute Pork Loin and Mushroom Pasta

McPhee's Saute Pork Loin and Mushroom Pasta. Cook the pasta according to the instructions on the package, drain, refresh with cook water (to stop the pasta from cooking further). set aside. On a large container or in a zip lock bag (easier to toss. On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.

Heat the oil in small frying pan. Transfer to a medium baking dish leaving any oil and drippings in the skillet. Cook stirring, until pork is cooked and golden. You can cook McPhee's Saute Pork Loin and Mushroom Pasta using 18 ingredients and 12 steps. Here is how you achieve that.

Ingredients of McPhee's Saute Pork Loin and Mushroom Pasta

1. Prepare 905 g of Pork Loin Chops - (fat removed and chunky diced).
2. You need 250 g of Plain Flour.
3. You need 1 tbsp of Garlic Powder.
4. Prepare 1 tbsp of Onion Powder.
5. Prepare 1 tbsp of Smoked Paprika.
6. It's 2 tbsp of Olive Oil.
7. It's of For The Sauce.
8. It's 2 tbsp of Unsalted Butter.
9. You need 1 of Large Onion - (Peeled and sliced lenghtways).
10. It's 450 g of Button Mushrooms or any mushrooms - Washed, peeled, sliced.
11. It's 2 of Garlic cloves - (chopped).
12. Prepare 2 tbsp of Corn Flour.
13. Prepare 1 tbsp of White Wine Vinegar.
14. You need 250 g of Chicken Stock - (65g extra for white wine vinegar mix).
15. Prepare 80 g of Double Cream.
16. Prepare of Salt and Pepper - (To taste).
17. You need 20 g of Fresh Chives - (extra for garnish).
18. You need 500 g of Pasta - (any pasta you wish to use).

Add mushrooms and cook until soft. Stir in combined sour cream, egg, parmesan cheese and parsley. Sprinkle half the Parmesan cheese over the pasta in the dish. Add dollops of sauce over the cheese and pasta.

McPhee's Saute Pork Loin and Mushroom Pasta instructions

1. Cook the pasta according to the instructions on the package, drain, refresh with cook water (to stop the pasta from cooking further). set aside..
2. Trim off excess fat and discard, Slice the pork loin chops in chunky pieces, about 1-inch thick..
3. On a large container or in a zip lock bag (easier to toss out), mix the flour, garlic powder, onion powder, smoked paprika, and salt/pepper..
4. Next rub the pork loin pieces into the seasoned flour..
5. Heat the olive oil in a pan over medium-high heat. Place the floured pork into the oil and sear them for 6-8 minutes until golden brown. Remove the seared pork from the pan and place in a container and keep warm..
6. Reduce the heat to medium, add a tablespoon of butter and a little drop of olive oil. Add sliced onion, garlic and mushrooms to the pan. Saute until mushrooms are browned, garlic softened and onions caramelised..
7. Then Add 2 tablespoons of cornflour and mix well..
8. Add the white wine vinegar and the chicken stock, scrap up all of the browned/caramilised bits in the bottom of the pan..
9. Stir in the double cream. Return the cooked pork to the pan and simmer for 1-2 minutes until the sauce is thickened..
10. Taste and Fix the seasoning with salt and pepper (if necessary).
11. Finally Add the cooked pasta and fresh chives to the pan, mix throughly and simmer for 1-2 minutes until piping hot..
12. Plate up and garnish the dish with chopped chives. Enjoy :).

Place the pork chops on top of the pasta. Pour the remaining sauce from the jar, coating the both the pork and the pasta. Combine thyme, salt and pepper; sprinkle half over the meat. Cook and stir until vegetables are almost tender and pork is no longer pink. In a skillet, brown pork in butter.