One Pan Lemon Caper Mushroom Sauce with Pasta

Heat a pan with the oil on medium high heat. Add the pork and cook to 160F. Remove them and let rest.

The pan should be browned from the pork and fat. Add the mushrooms and vinegar to the pork fat in the pan to deglaze and start the sauce. Cook the mushrooms for 5-7 minutes.

Start your pasta in a boiling pot of water with salt until al dente while the mushrooms cook.

Add the lemon juice and almond milk to the mushroom pan next. Let that come to a simmer and then add the basil and white pepper and arrowroot slurry.

Put your browned and cooked pork into to the sauce and cover for 3-5 minutes while the sauce thickens. Add the pasta and capers once the sauce is thick, stir and then serve!