Mushroom Pasta with Pork Tenderloin #fitcook

Preheat the oven to 350°F (175°C).

Place the pork tenderloins on a plate. Season with salt and pepper and coat well.

In a skillet sprayed with oil over medium heat, sear the pork on three sides for 30 seconds each. Transfer to a parchment-lined baking sheet and roast for about 18 minutes, ensuring the center remains pink. Let rest for 10 minutes before slicing.

In the same skillet over medium heat, sprayed with oil, add the mushrooms, onion, garlic, and Italian herbs. Cook for 5 minutes, stirring regularly.

Add all remaining sauce ingredients to the skillet. Bring to a boil, cover, reduce heat to low, and simmer for 10 minutes. Using an immersion blender, purée until smooth. Adjust seasoning with salt and pepper.

Add the cooked spaghetti to the skillet and mix well. Set aside.

In the immersion blender container, combine all chimichurri ingredients. Season with salt and pepper and blend until smooth.

Serve the mushroom pasta topped with sliced pork tenderloin and a drizzle of chimichurri.