Ingredients:
1 Smithfield Applewood Smoked Bacon Marinated Fresh Pork Loin Filet 3 tablespoons olive oil, divided 1 pound penne pasta 1 package (8 ounces) sliced mushrooms Salt, to taste 2 jars (15 ounces each) Alfredo sauce Pepper, to taste 1/4 cup finely chopped green onion (optional) Grated Parmesan cheese (optional)

Instructions:
Cut pork loin into 1/2-inch-thick slices, then into 1/4-inch-wide strips. In large skillet over medium-high heat, heat 1 tablespoon oil. Stir-fry half the pork loin for 7-8 minutes until well-browned. Set aside on separate plate and repeat with 1 tablespoon oil and remaining pork. Cook pasta according to package directions. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally. Drain pasta and return to pot; stir in pork, mushrooms and Alfredo sauce. Stir over medium heat about 4 minutes until heated through. Season with salt and pepper. Sprinkle with green onions and Parmesan cheese, if desired.