Portion Size: 1 cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
1/2 pound fresh mushrooms
2 lbs. cooked pork tenderloin (see recipe for pork tenderloin medallions)	Cut into 1/2 inch pieces
3 tablespoons dry white wine	(Optional)
3 tablespoons margarine
2 tablespoon flour
2 cups reduced sodium chicken broth
1 (14 oz.) can nonfat evaporated milk
1 pound spaghetti	May use whole grain
1/2 c. Parmesan cheese	Grated

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare pork tenderloin according to direction in pork tenderloin recipe.  Prepare spaghetti according to directions on the package.
2	Melt margarine in a saucepan. Add mushrooms and sauté
3	Add flour. Cook and stir until well coated.
4	Add chicken broth. Heat over low heat.
5	Slowly add evaporated milk . Add half the sauce to the pork and half to spaghetti and mushrooms.
6	Place the spaghetti in a vegetable non stick sprayed casserole dish.  Make a hole in the center.  Place the pork in the hole with the spaghetti.
7	Sprinkle with parmesan cheese.  Bake in a 375 degree oven for about 40 minutes or until lightly browned and heated through.	Instant read thermometer should read 165.