500g lean pork fillet
2 tablespoons olive oi
2 cloves garlic
250g mixed mushrooms
½ cup chicken stock
¼ cup white wine
200ml light cooking cream
¼ cup continental parsley
400g fresh fettuccine, cooked and drained
Shaved parmesan cheese
Ground black pepper
Heat a little oil in a large frying pan and sauté the finely chopped garlic for 2 minutes. Add the sliced pork strips a few at a time and brown well for 2-3 minutes. Remove and set aside. Cook the remaining strips.
Return the pan to the heat and sauté the sliced mushrooms for 3-4 minutes. Stir in the chicken stock, white wine and simmer for 2 minutes.
Return the pork strips to the pan, then stir in the cream.
Boil a pot of water and cook fettuccine until al dente.
Toss the pork and mushrooms through the chopped herbs and cooked fettuccine.
Season with black pepper and serve garnished with shaved parmesan cheese.