Italian Pork Loin With Creamy Mushroom Fettuccine

Italian Pork Loin With Creamy Mushroom Fettuccine

Ready in 25 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, August 12, 2018.

You can use the remaining edamame fettucine in a salad for lunch the next day.



  • 1 tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 punnet mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½-¾ cup chicken stock
  • 2 courgettes, peeled into ribbons and core thinly sliced
  • ½ bag baby spinach *
  • 125g lite sour cream


  • 1 tsp oil or spray oil
  • 550g lean pork sirloin strips, patted dry
  • 1 pack pork seasoning


  • ¾ pack edamame fettuccine
  • 1 tsp extra-virgin olive oil


  • 2 Tbsp sliced chives *


  1. Bring a medium pot of salted water to the boil.
  2. Prep mushroom sauce.
  3. Prep & cook pork. Heat oil in a large fry-pan on high heat. Rub pork with pork seasoning and season with salt. Cook pork for about 2 minutes, until browned. Set aside on a plate. Reserve pan.
  4. Cook mushroom sauce. Wipe reserved pan clean and heat oil on high heat. Cook onions, mushrooms, garlic and salt for 3-4 minutes, until soft.
  5. Cook fettuccine. Cook edamame fettuccine in pot of boiling water for 4-5 minutes, until tender. Drain, return to pot and toss through oil. Season and set aside, covered.
  6. Finish mushroom sauce. Add pork and any resting juices to pan. Cook for about 2 minutes. Add stock to pan and cook for about 30 seconds, until thickened. Add courgettes and spinach to pan and fold through. Remove pan from heat, stir through sour cream and season.
  7. Prep garnish.
  8. To serve, place fettuccine into bowls. Top with mushroom sauce and pork. Sprinkle over chives.

Nutritional Information

Energy 1696 kj
405 kcal
Protein 51.9g
Carbohydrate 20.7g
Fat 12.3g