Ingredients
4 ounces linguine1/2 pound sliced fresh mushrooms1 tablespoon canola oil1 tablespoon butter1 teaspoon minced garlic1/2 cup Marsala wine or beef broth2 tablespoons tomato paste1/4 teaspoon salt1/8 teaspoon pepper1/2 pound cooked pork tenderloin, cut into strips1 teaspoon minced fresh parsley
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer.
Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.
