This is such a great recipe and looks so good that you could even serve it as a special dinner with some steamed green vegetables or a simple salad!
Lightly spray a deep frying pan with oil and place over a medium heat. Add the pork to the hot pan and cook, stirring occasionally, until browned all over. Remove from the pan and set aside.
Add the onion, garlic and mushrooms to the pan and cook, stirring occasionally for 6-10 minutes until tender. Pour in the wine and let it bubble away until reduced by at least half.
Add the pork and stock, and simmer gently for 10-15 minutes until the pork is tender, cooked right through and the cooking liquid has reduced.
Stir in the crème fraiche and lemon zest and heat through gently, without boiling, for 2 minutes. Add the parsley and season to taste.
Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions until al dente. Drain well.
Toss the pasta with the pork mixture. Divide between 2 serving plates and eat straight away.
You can substitute skinned chicken or turkey breast fillets for the pork tenderloin and the calories will stay the same.
Chestnut mushrooms work well in this dish but regular white or button mushrooms are suitable too.
Wide pasta noodles are best, but you could use pasta shapes, such as spirals or shells.
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