Soft and aromatic pork medallions with a spicy creamy mushroom sauce will leave no one indifferent. The dish is prepared quickly and easily, perfect for a festive table.
It is necessary
- - 350 g fresh or frozen spinach;
- - 1 onion;
- - 230 g of champignons;
- - 230 g of pasta (spirals);
- - 8 pork tenderloin medallions (50 g each);
- - 4 tablespoons of oil (preferably olive);
- - 1 tbsp. a spoonful of wheat flour
- - 350 ml of meat broth (you can from a cube);
- - 1 tbsp. a spoonful of lemon juice;
- - 1 pinch of nutmeg (grated);
- - salt to taste.
Instructions
Step 1
Blanch the spinach in boiling water for a minute and drain into a colander.
Step 2
Peel the onion and chop finely.
Step 3
Rinse the mushrooms, peel, wipe and cut in half.
Step 4
Boil the pasta in plenty of water for 15 minutes.
Step 5
Fry the meat on both sides in 4 tablespoons of oil, remove from the pan, sprinkle with spices and leave in a warm place.
Step 6
In the fat from frying the meat, simmer the onions and mushrooms for 15 minutes, then add the flour, pour in the broth and quickly bring to a boil. Add spinach to the mushrooms in a frying pan, salt to taste, sprinkle with lemon juice and season with nutmeg.
Step 7
Arrange on plates along with meat and pasta. Decorate with herbs and lemon as desired.
