
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
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 |
Add ingredients to existing shopping list or create new one
Create new shopping listPork Loin Medallions with Mushroom Tagliatelle
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
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.