Lemon pasta with pork medallions

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 1 Onion
  • 1 Garlic clove
  • 3 TABLESPOONS Butter
  • 1/8 l White wine
  • 250–300 g Whipped cream
  • 100 g Mascarpone
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 2 TABLESPOONS sauce thickener
  • 1 collar Rucola (Rauke; ca. 50 g)
  • 4-5 Stem(s) Basil
  • 300 g Noodles (e.g. tagliatelle)
  • 2 Pork fillets (approx. 300 g each)
  • 2-3 TABLESPOONS Olive oil
  • 1 Organic lemon for garnishing

Directions

  1. 1

    Wash lemon hot, dry. Finely grate the peel. Squeeze lemon. Peel onion and garlic, dice finely. Fry in 1 tbsp. hot butter. Deglaze with wine or about 1/8 l water and cream.

  2. 2

    Bring to the boil and simmer for about 5 minutes. Melt the mascarpone in the sauce. Stir in lemon peel. Season to taste with 2-3 tablespoons lemon juice, salt, pepper and sugar. Bind with sauce thickener, bring to the boil.

  3. 3

    Clean, wash and possibly pluck the arugula smaller. Wash the basil, pluck the leaves. Cook the pasta in boiling salted water for about 10 minutes.

  4. 4

    Dab meat dry and cut into thin medallions. Fry in hot oil in portions on each side for about 1 minute. Season with salt and pepper and remove. Heat 2 tablespoons of butter in the frying fat.

  5. 5

    Add 1-2 tablespoons lemon juice. Swivel the meat in it. Drain the noodles. Mix with rocket, basil and sauce. Arrange medallions and garnish with lemon. Drink tip: cool white wine, e.g. Pinot Grigio.

Nutrition Facts

KCAL
880 kcal
CARBS
66 g
FATS
46 g
PROTEINS
44 g