Pasta with Pork Fillet Medallions and Parmesan Sauce

Recipe for pasta with a creamy Parmesan sauce and juicy pork fillet medallions.

Course Main course

Cuisine Italian

Nøgleord Easy pasta

Total Time 30

Servings servings

Calories 1118kcal

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 ;-)

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.