Pork Medallions in Creamy Sauce with Pasta

1. 1 Pork tenderloinpack 500 g ≈ $5.00 180 g
2. 2 Pastapack 450 g ≈ $1.36 70 g
3. 3 Cream 10%pack 500 ml ≈ $2.40 80 ml
4. 4 Mustard 8 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 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

1. 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.

2. Cut the pork¹ into 2 cm-thick medallions, press lightly with your palm, and season with salt and pepper.

3. Heat the oil in the same pan over medium-high heat. Sear the medallions for 2–3 minutes on each side until browned.

4. 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.

5. Return the pasta², toss with the sauce, and heat for 1 minute. Sprinkle with parsley⁹.