Creamy Lemon Pork Medallions with Pasta and Peas Creamy Lemon Pork Medallions with Pasta and Peas

Creamy Lemon Pork Medallions with Pasta and Peas

Ready in just 20 minutes and with just 6 ingredients, this creamy pasta and pork dish is a delight. Super easy!

Prep Time

Prep Time
10 minutes

Cooking Time

cooking time
17 minutes

Easy Cooking Skill

cooking skill


4 people


  • 4 pork loin medallions or 6 pork fillet medallions, sliced into thin strips
  • 350g dried pasta, such as tagliatelle or fettucine
  • 200g frozen peas
  • 1 tablespoon vegetable oil
  • Zest and juice of 1 small lemon
  • 200ml low fat crème fraîche



Cook the pasta in a large pan of boiling water for about 10 minutes, or according to packet instructions until just tender (al dente). During the last 3–4 minutes, add the peas. Drain, keeping a little of the cooking water aside. Put a lid on the pan to keep the pasta and peas warm.


Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and cook the pork for 5–6 minutes until lightly browned.


Add the lemon zest, juice and crème fraîche. Simmer gently over a low heat for 1 minute.


Add the pasta and peas to the sauce and toss, thinning down with the reserved cooking water if necessary. Season. Divide between four bowls and garnish with a little parmesan, fresh basil and black pepper.

Additional Information

Alternatively, replace fresh pork medallions with leftover roast pork strips.  Ensure the pork is piping hot throughout.