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

Creamy Lemon Pork Medallions with Pasta and Peas

cooking time
15 minutes

cooking skill
Easy

serves
4 people

Ingredients

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

Method

1

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.

2

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

3

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

4

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

5

Divide between 4 bowls.

Serving Suggestions

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