You are here

Pork Fillet Medallions With Tortiglioni Pasta

cookeryskills's picture
Ingredients
  Tortiglioni 150 Gram, cooked to ‘al dente’, drained, refreshed and dried
  Pork fillet 200 Gram, cut it into medallions
  White of leek 50 Gram, washed, dried and finely shred
  Whole baby mushrooms 50 Gram, wiped with a damp cloth
  Garlic clove 1 Small, peeled and crushed
  Red chilli 1 Medium, cut into fine dice
  Dijon mustard 1 Tablespoon
  Pine nuts 15 Gram, roasted to light golden color and cooled (for garnish)
  Brandy 40 Milliliter
  Double cream 250 Milliliter
  Olive oil 4 Tablespoon
  Parsley 10 Gram, chopped
  Sea salt/Pepper 2 Tablespoon (use as per taste)
Directions

MAKING
1. In a clean bowl mix together the tortiglioni, seasoning, half the olive oil, red chili and half of the chopped parsley.
2. Cover with cling film and put aside until required.
3. Lay the pork medallions on your board and, spread a little Dijon mustard with a knife onto each one and lightly season.
4. Place them in a clean dish, cover with cling film and store in the fridge until required.
5. Over a high heat, heat the remaining olive oil in a heavy-based saucepan or wok.
6. Carefully lay in the thin slices of pork. Fry for about a minute or two, turn the medallions over and fry for a further 2 minutes until the pork is cooked and an even color.
7. Remove the medallions from the pan onto a dish and keep warm.
8. Turn down the heat to medium and add the crushed garlic to the pan.
9. Stir-fry for a few moments and add the mushrooms and shredded leek.
10. Continue to stir fry for another 4 minutes and carefully add the brandy (flame the pan if you can) allowing the brandy to evaporate.
11. Add the cream and allow it to heat through such that the cream thickens into your sauce.

FINALIZING
12. Return the pork medallions to the pan, add the pasta and allow to heat through.
13. Check the seasoning and spoon the pasta with pork into warmed bowls.

SERVING
14. Garnish the pasta with pork medallions with the roasted pine nuts and a sprinkle of chopped parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pork
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
2

Rate It

Your rating: None
3.933335
Average: 3.9 (3 votes)