Creamy Pork Tenderloin Tagliatelle

We love pork fillet recipes. This is such a quick and tasty mid-week meal using the very tender pork tenderloin.

This recipe is our own family recipe:

 Ingredients (serves 3-4)

• 1 Pork tenderloin
• 250g closed cup mushrooms (sliced)
• 1 onion (diced)
• Oil
• 2 tablespoons Butter
• 2 teaspoons Paprika
• Salt & Pepper
• 2 tablespoons Plain flour
• 100ml chicken stock
• 300ml double cream
• Tagliatelle Pasta (cooked per the packet's instructions)
• Parsley to garnish, if desired

Method

1. Slice the pork tenderloin into medallions (about 3/4 inch thick)
2. Heat the oil in your frying pan
3. Add the medallions to the pan- season and sprinkle on the paprika
4. Keep turning until they are cooked, and a lovely browned colour- set aside
5. Wipe the pan out, add the butter and let it melt
6. Now fry off the onions for a couple of minutes before adding the mushrooms and let cook for 5 minutes (if the butter has all gone, add a bit more now and let it melt)
7. Sprinkle the flour over, and bind it with the melted butter
8. Add the stock, stirring and de-glazing the pan as you go
9. Carefully add the cream until the sauce is at your desired thickness
10. Return the medallions to the sauce, stir well together and simmer for 5 minutes
11. Serve with your freshly cooked pasta