Lemon pasta with pork medallions

Name: Lemon pasta with pork medallions
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

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
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
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
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
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
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.