Fresh Pappardelle with Pork, Mushrooms and Cheese

Season the pork slices and dust with flour.
In a large skillet heat 15 ml (1 tbsp) of butter on medium high, and fry the pork for 1 minute on each side or until browned.
Remove the pork from the pan and set aside. Add the stock to the pan and cook for 2 minutes or until reduced by three quarters. Pour over the meat.
Return the pan to the heat and sauté the onion in the remaining butter and oil for 2 minutes, until beginning to brown.
Add the mushrooms and season. Sauté for 5 minutes until the mushrooms have softened and begun to brown. Add the cream, garlic and green onions.
Add the pork and reduced stock, bring to a boil, and cook for 1 minute or until the pork is heated through and the sauce has begun to thicken. Adjust the seasonings.
Boil the pasta in a generous amount of salted water until al dente.
In a serving dish, toss the drained pasta with the warm pork and sauce and 3/4 of the asiago cheese.
Serve with the remaining cheese and plenty of freshly ground black pepper.