Smoked Bacon Pork Alfredo

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Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

  • 1          Smithfield Applewood Smoked Bacon Topped Pork Loin Filet
  • 3          tablespoons olive oil, divided
  • 1          pound dry penne pasta
  • 1          package (8 ounces) sliced fresh mushrooms
  • salt, to taste, divided
  • 2          jars (15 ounces each) Alfredo sauce
  • pepper, to taste
  • 1/4       cup finely chopped green onion
  • grated Parmesan cheese (optional)
  1. Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.
  2. Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.
  3. Cook pasta according to package directions.
  4. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
  5. Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste.
  6. Sprinkle with green onions and Parmesan cheese, if desired.

 

 

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