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)
- 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.
- 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.
- Cook pasta according to package directions.
- 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.
- 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.
- Sprinkle with green onions and Parmesan cheese, if desired.