This pork fillet medallions recipe is very easy to make and takes very little time to prepare. It will make an excellent tasty mid week meal.  The medallions come from the tender loin or pork fillet so are really tender and cook quickly in the pan. The sauce in this recipe is creamy but not too rich using crème fraîche and a squeeze of lemon.

Allow for about 10 minutes of preparation and 10 minutes for cooking time. Quantities in the recipe below are for four people.

Ingredients For Pork Fillet Medallions With Creamy Pasta Sauce Recipe

8 pork fillet medallions, sliced into thin strips from Morley Butchers
350g dried pasta, such as tagliatelle or fettucine
200g frozen peas
1 tablespoon vegetable oil
Zest and juice of 1 small lemon
200ml low fat crème fraîche

Cooking Method For Pork Medallions With Creamy Pasta Sauce

Cook the pasta in a large pan of boiling water for about 10 minutes, or according to packet instructions until just tender (al dente). During the last 3–4 minutes, add the peas. Drain, keeping a little of the cooking water aside. Put a lid on the pan to keep the pasta and peas warm.

While the pasta is cooking heat the oil in a large non-stick frying pan over a medium heat and cook the pork fillet strips for 5–6 minutes until  they are lightly browned.

Next add in the lemon zest, squeezed juice and the  crème fraîche. Simmer gently over a low heat for 1 minute to allow the flavours to combine.

Now bring all the ingredients together; add the pasta and peas to the sauce and toss, thinning down with the reserved cooking water if the sauce has become too thick. Season well. Divide between four bowls and garnish with a little parmesan cheese, fresh basil and some black pepper. Serve right away.

This pork fillet recipe and image are from the Love Pork website give them a visit for more tasty recipes.