This recipe is so quick and easy but still has a lot of great flavor. From time to time I'll add half a pound of sauteed mushrooms to the sauce just before serving. —Cheryl Erikson, Rock Hill, South Carolina
Ingredients
- 1 tablespoon chicken bouillon granules
- 1-1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 2 tablespoons butter
- 1-1/2 pounds boneless pork loin roast, cubed
- 2 cups heavy whipping cream
- 3/4 cup grated Parmesan cheese
- 8 ounces fettuccine
Directions
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1In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes.
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2Meanwhile, cook fettuccine according to package directions for al dente. Serve pork over fettuccine.
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