Creamy Lemon Pork Medallions with Pasta and Peas

cooking time
15 minutes

cooking skill

4 people


  • 4 pork loin medallions, cut into thin strips
  • 350g dried pasta, such as tagliatelle or fettucine
  • 200g frozen peas
  • 1tbsp olive oil
  • Finely grated zest and juice 1 small lemon
  • 200g low fat crème fraîche



Cook the pasta in a large pan of boiling water for about 10 minutes, or according to pack instructions, until just tender. Add the peas for the last 3-4 minutes. Drain, reserving a little of the cooking water and return to the pan to keep warm.


Meanwhile, heat the oil in a large pan, over a medium heat, add the pork and cook for 3-4 minutes until lightly browned.


Add the lemon zest, lemon juice, and crème fraîche. Bring to a simmer and cook over a low heat for 1 minute.


Toss the pasta and peas with the sauce, thinning down with the reserved cooking water if necessary.


Divide between 4 bowls.

Serving Suggestions

Serve topped with a little Parmesan, basil leaves, and freshly ground black pepper.