John Myers
Tagliatelle in Fine Lemon and Mascarpone Sauce with Pork Medallions in Lemon Butter
The perfect tagliatelle in fine lemon and mascarpone sauce with pork medallions in lemon butter recipe with a picture and simple step-by-step instructions.
- 300 g Tagliatelle
- 1 Organic lemon
- 1 Onion
- 1 Clove of garlic
- 3 tbsp Butter
- 125 ml White wine
- 200 ml Cream
- 125 g Mascarpone
- Salt
- Pepper from the grinder
- Sugar
- 1 handful Arugula
- 10 Basil leaves
- 300 g Pork tenderloin
- 1 tbsp Olive oil
- Freshly grated Parmesan
- Peel the onion and garlic, dice finely. Braise in 1 tablespoon of hot butter. Deglaze with white wine and cream. Bring to the boil and simmer for about 5 minutes. Melt the mascarpone in the sauce.
- Wash lemon hot, dry. Rub the peel finely. Squeeze the lemon. Stir the lemon zest into the sauce. Season to taste with 3 tablespoons of lemon juice, salt, pepper and sugar. Sort out the rocket, wash it, if necessary pluck it smaller. Wash the basil, pluck the leaves off.
- In the meantime, wash the meat, pat dry and cut into thin medallions. Fry vigorously in the hot oil in portions per side for approx. 1 minute. Season with salt and pepper, remove. Heat 2 tbsp butter in the frying fat. Add 2 tablespoons of lemon juice. Toss meat in it.
- Cook the pasta in boiling salted water for about 8-10 minutes until al dente, then drain. Mix the pasta with the sauce and fold in the rocket and basil. Divide the pasta on 3 plates, arrange medallions on top. Sprinkle with a little Parmesan and enjoy.
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