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Ingredients
| 1 packet packet | Chestnut Mushroom Chestnut Mushroom | ||
| 125 g g | Mini mozzarella Mini mozzarella | ||
| 2 tbsp tbsp | Butter Butter | ||
| 2 cloves clove | Garlic Garlic | ||
| 2 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 | Red Onions
Red Onion (chopped) | ||
| Salt Salt | |||
| 2 tbsp tbsp | Parsley
Parsley (chopped) | ||
| 200 g g | Crème Fraîche Crème Fraîche | ||
| 1 packet packet | Pork Medallion Pork Medallion | ||
| 2 packet packet | Tagliatelle Tagliatelle |
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Create new shopping listPork Loin Medallions with Mushroom Tagliatelle
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Method
- Season the pork loin medallions and drizzle with 1 tbsp of the olive oil. Fry the medallions for 5 minutes on each side in a hot pan & then transfer to a plate to keep warm in the oven.
- To make the sauce, fry the onions & garlic in the butter and remaining olive oil until golden. Add the mushrooms and fry for 5 more minutes.
- Season, add the crème fraîche and simmer for 5 minutes.
- Bring a large pot of salted water to the boil and cook the pasta for 5 minutes.
- Next, stir the drained pasta into the mushroom sauce and add the chopped mozzarella, parsley and 2 tbsps of the pasta cooking water. Season with black pepper and serve with the pork medallions on top.
