Pork fillet with lemon cream sauce and tagliatelle

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 1 handful of mushrooms
• 2 organic lemons
• e.g. fat for frying (vegetable fat or clarified butter)
• 1 bunch of thyme
• 1 shot of white wine
• 2 cups of whipped cream (200 ml each)
• 1 tsp cornstarch
• e.g. salt and pepper
• 300g tagliatelle

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Trim the pork fillet and slice. Clean and finely chop the mushrooms. Squeeze the lemons, taking a teaspoon of it and setting it aside. Boil the pasta water and add salt. Cook the tagliatelle according to the package instructions. Briefly sear the pork fillet, in batches if necessary, in fat with a bunch of thyme, season with salt and pepper, and remove from the pan. Sear the mushrooms in the same pan. Deglaze with white wine and simmer briefly. Add the cream, then add the lemon juice and bring to a boil. Mix the separately reserved lemon juice with the cornstarch, add it to the cream sauce, and bring everything back to a boil briefly. Season with salt and pepper to taste. Then reduce the heat and add the seared pork fillet to the sauce to simmer. Drain the pasta, which has been cooked according to the package instructions, remove the bunch of thyme from the pan, and serve.