This recipe is so quick and easy but still has a lot of great flavor. From time to time I'll add half a pound of sauteed mushrooms to the sauce just before serving.

Ingredients

• 1 tablespoon chicken bouillon granules
• 1-1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 2 tablespoons butter
• 1-1/2 pounds boneless pork loin roast, cubed
• 2 cups heavy whipping cream
• 3/4 cup grated parmesan

Directions

1. In a small bowl, combine first 7 ingredients; set aside. In a large skillet, heat butter over medium heat. Add pork; cook, stirring occasionally, until just starting to brown, 10-12 minutes. Stir in spice mixture; cook 1 minute. Add cream and cheese; reduce heat and simmer until sauce thickens slightly and pork is tender, about 10 minutes.
2. Meanwhile, cook fettuccine according to package directions for al dente. Serve pork over fettuccine.