Pork Medallions in Creamy Sauce with Pasta
Pork tenderloin is quickly seared as medallions, then finished in a creamy sauce with mustard and garlic. The pasta is cooked in the same pan and soaks up the sauce.
- Time
- 20 min
- Serving
- 690 kcal
- Ingredients
- ≈ $2.60
- Protein
- 50 g
Ingredients
- 1 Pork tenderloinpack 500 g ≈ $5.00 180 g
- 2 Pastapack 450 g ≈ $1.37 70 g
- 3 Cream 10%pack 500 ml ≈ $2.40 80 ml
- 4 Mustard 8 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Sunflower oil 8 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
- 9 Parsleypack 50 g ≈ $1.50 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Boil the pasta2 in a deep skillet or saucepan for 8–9 minutes until tender, reserve 40 ml of the cooking water, and drain the rest.
Cut the pork1 into 2 cm-thick medallions, press lightly with your palm, and season with salt and pepper.
Heat the oil in the same pan over medium-high heat. Sear the medallions for 2–3 minutes on each side until browned.
Add the minced garlic5, cream3, mustard, and reserved cooking water. Simmer for 3 minutes until the sauce thickens slightly and the pork1 is fully opaque inside.
Return the pasta2, toss with the sauce, and heat for 1 minute. Sprinkle with parsley9.
Tips
- Why it works
- Cut the tenderloin into 2 cm medallions: the pork gets a crust in 2-3 minutes and doesn't dry out inside.
- Substitutions
- Swap the 10% cream for milk with 10 g of butter, and the sauce will be thinner. Swap the parsley for dill in the same amount.
- Common mistakes
- Pork is most often overcooked: you'll notice a dry grey cut surface and a sharp fried smell instead of a creamy one.
- Storing and reheating
- Keep it in the fridge for up to 2 days. Reheat on low heat with 1-2 spoonfuls of water so the sauce becomes fluid again.
- Serve with
- Serve it for dinner with a simple cucumber and tomato salad.
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