1teaspoonfinely chopped fresh oregano or ½ teaspoon dried oregano
1teaspoonfinely chopped fresh sage leaves or ½ teaspoon dried sage leaves
fresh lemon juice
Optional: grated parmesan cheese
Instructions
Pre-heat oven to 375 degrees.
Cook pasta according to package directions.
While pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium heat. Place pork loin filet in skillet and sear all sides for just a couple of minutes each, until you get a nice lightly browned color on all sides. Place pork onto a shallow roasting pan (or even a cookie sheet with slight lip as shown here will do). Roast for 25-30 minutes, flipping over halfway for evenness.
Using the same skillet, add 2 more tablespoons of olive oil and sauté onions and garlic for 1-2 minutes, until the onions are slightly softened and translucent.
Add mushrooms to the pan, stir to combine, and sauté for another 2-3 minutes, until the mushrooms are slightly softened.
Slowly add the coconut milk to the pan, and stir regularly, so the veggies don't stick to the pan while the coconut milk heats up and starts to thicken. After a couple of minutes, slowly pour in the white wine (or chicken stock); stir. Sprinkle in the flour and whisk into the sauce until the flour is well blended. Keep stirring the sauce as it thickens; this could take anywhere from 3-7 minutes.
Meanwhile, your pasta should be done. Add 2 tablespoons of the starchy pasta water to the sauce, and stir. Drain the pasta and pour into the skillet with the sauce. Gently fold the pasta into the sauce until all of the pasta is coated. Sprinkle in the freshly chopped or dried herbs (basil, sage, oregano) and squeeze lemon juice over pasta; gently stir until all ingredients are well mixed.
Remove pork from the oven. If you have a meat thermometer, it is done at around 150 degrees. Let rest for 5 minutes, then slice on a diagonal.
Plate the pasta and sauce and then top with the sliced pork. Sprinkle grated parmesan cheese over individual servings as desired.