PORK MEDALLION & MUSHROOM PASTA

INGREDIENTS

• 375 grams (12oz) pork tenderloin
• 140 grams (2 cups) chestnut mushrooms
• 250 grams (2 1/2 cups) tagliatelle
• 250 milliliters (1 cup) double (heavy) cream
• 1 tablespoon olive oil
• 1/2 large onion
• 1 teaspoon garlic
• 2 tablespoons apple cider vinegar
• Salt to season as desired
• Ground black pepper to season as desired
• Parmesan cheese to garnish as desired
• Chives to garnish as desired
• 4 liters (4 quarts) water

PREPARATION OF THE PASTA

1. Bring the water to a boil in a pot that is large enough to ensure the pasta doesn’t stick together.
2. Salt the water with at least a tablespoon.

PREPARATION OF THE PORK

1. Cut the pork tenderloin into half-inch thick medallions.
2. Press each medallion down to flatten into an even thickness.
3. Season with salt and pepper.

PREPARATION OF THE SAUCE

1. Thinly slice the onions.
2. Slice the chestnut mushrooms.
3. Mince the garlic.

COOKING THE PASTA

1. Add the pasta to the boiling water without breaking it.
2. As the pasta starts to cook, stir it well to prevent it from sticking together.
3. Follow the cooking time on the package to cook until al dente; taste before draining to make sure the texture is right.
4. Drain the pasta.

COOKING THE PORK

1. Heat half a tablespoon of the olive oil in a frying pan over medium-high heat.
2. Place each pork medallion into the frying pan; cook just until done (about 3 minutes per side).
3. Remove from the frying pant, and let stand for 5 minutes.

COOKING THE SAUCE

1. Heat the remaining olive oil in the frying pan over medium heat.
2. Sauté the onion slices until soft.
3. Add the mushrooms and garlic and cook for 2 minutes.
4. Season with salt and pepper to taste.
5. Add the apple cider vinegar and double cream and bring to boil.

ASSEMBLING THE DISH

1. Cut the pork into thin slices; add to the sauce and combine.
2. Add the cooked pasta and combine before serving.
3. Garnish with parmesan cheese and chives as desired.