A lovely pasta dish with a creamy Parmesan sauce and juicy pork fillet medallions.
An easy family dinner, – mild and creamy.
The whole dish can be made in a single frying pan, with the medallions and the sauce cooked in the same pan and the pasta in a saucepan, – or you can take out a second pan and have dinner on the table a little sooner, it is up to you.
Pasta with pork fillet might not be a combination you would think of yourself, but I had a very similar dish at a restaurant in Sweden, and it was simply delicious.
The mild, creamy Parmesan sauce and the medallions are a really good match, and I hope you will give the recipe a try.
Pasta with Pork Fillet Medallions and Parmesan Sauce
Recipe for pasta with a creamy Parmesan sauce and juicy pork fillet medallions.
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Ingredients
Pork fillet medallions
- 1 pork fillet (tenderloin) – approx. 700 g
- Plain flour
- Paprika
- Salt and freshly ground pepper
- 50 g butter
- A little oil
Pasta with Parmesan sauce
- 400 g pasta
- 25 g butter
- 1 tbsp olive oil
- 3-4 cloves garlic
- 100 ml dry white wine – or stock*
- 250 ml whipping cream (38% fat)
- 140 g Parmesan, finely grated
- Freshly ground pepper and salt, if needed
- Pasta cooking water
To serve
- Finely chopped parsley or basil
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Method
Pork fillet medallions
- Trim the pork fillet and cut it into medallions about 2 cm thick.Lightly pound the pieces to flatten them a little.
- Mix the flour and paprika, season with salt and pepper, and turn the medallions in the mixture to coat.
- Melt the butter with a little oil in a frying pan and fry the medallions over a medium heat until golden on both sides. Give them about 3 minutes on each side, – they may still be slightly pink in the middle.Set the medallions aside on a plate, cover loosely with foil, and use the same pan for the sauce. You can also start a second pan and make the sauce while the medallions are frying, – it is up to you and how you feel about the washing-up 😉
Pasta with Parmesan sauce
- Melt the butter and oil in a frying pan and fry the garlic for a couple of minutes. Season with plenty of freshly ground pepper.The garlic must not brown.If you are using the same pan you cooked the medallions in, I recommend wiping the floury crumbs out of the pan first.
- Pour in the white wine and let it reduce slightly.*If using stock, I recommend seasoning with a little lemon at the end.
- Add the cream, heat through, and stir the Parmesan into the sauce. Let it simmer while you cook the pasta al dente in a separate saucepan.
- Lift the pasta straight from the saucepan into the sauce and toss to coat.
- Adjust the consistency with a little of the pasta cooking water, and season to taste with freshly ground pepper, salt and a squeeze of lemon juice, if you like.
- Top the pasta with the golden medallions and a sprinkling of parsley or basil.
Nutrition
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En bakkede grofthakkede ristede champignoner gør ikke noget dårligt for retten.
Hej Sune
Det er en super lækker tilføjelse – masser af smag:)
Warm wishes, Dianna
Hvilken slags bouillon kan man bruge til den her opskrift? 🙂
Virkelig lækker opskrift❤️ Jeg adopterede den i går, men med koteletter i stedet for mørbrad – superb
Hej Birthe
Åhh hvor dejligt at høre – tusind tak for de søde ord 🙂
Warm wishes, Dianna
Det ser rigtig godt ud. Hvormeget parmesan bruger du til denne portion?
Hej Lisbeth
Tusind tak:)
Det er rettet på opskriften – 140 gram:)
Warm wishes, Dianna