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Pork Loin Medallions with Mushroom Tagliatelle

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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
Salt Salt
2 tbsp tbsp Parsley Parsley
200 g g Crème Fraîche Crème Fraîche
1 packet packet Pork Medallion Pork Medallion
2 packet packet Tagliatelle Tagliatelle

Pork Loin Medallions with Mushroom Tagliatelle

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30 min


  1. 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.
  2. 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.
  3. Season, add the crème fraîche and simmer for 5 minutes.
  4. Bring a large pot of salted water to the boil and cook the pasta for 5 minutes.
  5. 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.