Pork medallions in mushroom cream sauce with green tagliatelle

Ingredients for 4 servings:

• 15 small pork medallions
• 450 ml cream
• 350 g mushrooms
• salt and pepper
• garlic powder
• 1 pack of ribbon pasta (green tagliatelle)
• 1 m.-sized onion(s)
• oil
• possibly sauce thickener

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring water to a boil, add a little salt, and cook the pasta until al dente. Clean the mushrooms and cut into slices about 0.5 cm thick. Then season the medallions with salt and pepper on both sides. Finely chop the onion and fry in a little oil, then set aside. Brown the medallions. When each batch is finished, set the medallions aside. Once all the mushrooms are cooked, brown the mushrooms for only 2-3 minutes. Then pour in the cream. Bring everything to a boil and season with salt, pepper, and garlic powder. Add the onions. Bring back to a boil and thicken with a sauce thickener if desired. Add the medallions and any remaining cooking juices, season again, and reheat only the medallions in the sauce. Serve with the pasta.