in Italy

Pork medallions with tagliatelle and tomato sauce

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Ingredients for 2 servings:

  • 300 g pork fillet(s)
  • 300 g pasta (tagliatelle)
  • 8 tomatoes
  • 1 can of tomatoes, pureed
  • 1 garlic clove(s), chopped
  • 1 onion(s), chopped
  • salt and pepper
  • Basil or Italian herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 21 hours; Total time approx. 1 day 21 hours 20 minutes

Peel the tomatoes and cut into small cubes. Cut the pork fillet into equal-sized medallions. Season with salt and pepper, sear on both sides for about 2 minutes, and set aside wrapped in aluminum foil. Sauté the onions and garlic clove in the same pan until translucent, then add the diced tomatoes. Sauté for a while, then add the passata and herbs. Season with salt and pepper and simmer for a few minutes. Once the sauce has reached the desired consistency, add the medallions, cover, and simmer over very low heat for about 15 minutes. Meanwhile, cook the tagliatelle until al dente. Season the sauce again and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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