Ingredients

• 1 pork tenderloin (about 1 lb)
• 1 ¼ teaspoons kosher salt, divided
• ¾ teaspoon pepper, divided
• 1 tablespoon canola oil
• 2 tablespoons unsalted butter
• 16 oz presliced baby portabellas
• 4 oz gourmet mushrooms blend
• 2 tablespoons minced garlic
• 8 oz bowtie pasta
• ⅔ cup Marsala wine
• 1 cup heavy cream

Prep

• Preheat oven to 375°F.
• Season pork with ¼ teaspoon each salt and pepper (wash hands).

Steps

1. Bring water to a boil for pasta. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Transfer pork to baking sheet; bake 25–30 minutes and until 145°F.
2. Add to same pan: butter, mushrooms, and garlic; cook and stir 5–6 minutes or until mushrooms soften and begin to release their juices. Cook pasta following package instructions.
3. Season mushrooms with remaining 1 teaspoon salt and ½ teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of the wine evaporates and mushrooms have released their juices.
4. Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into mushrooms. Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.

Ingredients

• 1 (15-oz) bag frozen microwaveable whole green beans
• 1 cup fresh prediced onions
• 1 (10.5-oz) can golden mushroom soup
• ¾ cup shredded sharp cheddar cheese
• ¾ cup french-fried onions

Steps

1. Preheat oven to 375°F. Microwave green beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
2. Stir in fresh onions and soup; transfer to a 2-quart baking dish and top with cheese, then fried onions. Bake casserole 10–15 minutes or until browned and mixture bubbles around edges. Serve.