Pork fillet with tagliatelle and lemon cream sauce

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 125 g mushrooms
• 250 g tagliatelle pasta
• 1 organic lemon(s)
• 2 tbsp vegetable oil
• 6 sprigs of thyme
• 25 ml white wine
• 150 ml cream
• 1 tsp cornstarch
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the pork fillet and cut into medallions. Clean and slice the mushrooms. Squeeze the lemon and set the juice aside. Strip the thyme leaves from the stems and roughly chop. Cook the tagliatelle in plenty of salted water according to the package instructions. Briefly sear the pork fillet in a pan with 1 tablespoon of oil, then season with salt and pepper and remove from the pan. Sear the mushrooms in the pan in 1 tablespoon of oil, also searing. Deglaze with the white wine and allow the wine to almost reduce. Now add the cream, lemon juice, and thyme and bring everything to a boil. Mix the cornstarch with a little cold water in a cup, quickly stir it into the cream sauce, and bring everything to a boil again to thicken. Then reduce the heat and add the pork fillet to the sauce for a few minutes to finish cooking. Season everything with salt and pepper and serve with the pasta.