1 pork tenderloin, 12 oz/375 g
salt and ground black pepper
1 Tbsp (15 mL) canola or other vegetable oil
½ cup (125 mL) pancetta, diced
½ large onion, thinly sliced
2 cup (500 mL) mushrooms, sliced
1 tsp (5 mL) garlic, minced
½ cup (125 mL) dry white wine
1 cup (250 mL) crème fraîche
8 oz (250 g) shell pasta. cooked to al dente
Parmesan cheese and chives to garnish
1. Pre-heat oven to 400°F (200°C). Season tenderloin with salt and pepper. Roast for about 20 minutes, or until internal temperature has reached 155°F (68°C). Set aside to rest. Cool, cover and refrigerate until ready to serve.
2. Cut tenderloin lengthwise and then across into thin(1/8-inch/3 mm) slices. Heat Canola oil in a large skillet over medium-high heat. Add pancetta and cook, stirring, until pancetta becomes crispy, about 5 minutes. Pour out all but one tablespoon (15 mL) oil and add onion. Sauté until onion slices soften, about 2 minutes. Add mushrooms and garlic; cook another two minutes.
3. Divide between four pasta bowls and garnish with grated parmesan and snipped chives. A more elegant presentation is to use whole Parmesan: using a vegetable peeler, shave some Parmesan curls over the pasta at the last moment.
4. Tip: Use regular side bacon instead of pancetta to add a smoky flavour to the dish.
5. Tip: Can't find crème fraîche? Add one tablespoon (15 mL) lemon juice to a cup (250 mL) of whipping cream and refrigerate overnight.
6. Tip: Any shape pasta will do, but shells do hold the sauce nicely. In a hurry? Substitute a commercial creamy pasta sauce for the crème fraîche and white wine.