Serves: 4
Cooking time:  30 Minutes

Cook and rate this recipe and you could WIN great prizes for your kitchen. You say it best

• 500 g fresh or dry Tagliatelle pasta
• 1 kg pork fillet cut into 25 mm thick medallions
• 30 ml olive oil
• 25 ml Clover Mooi River salted butter
• ½ lemon
• Salt and freshly ground black pepper, to taste 

Mushroom and Black Pepper Cream sauce:

• 30 ml Clover Mooi River Salted Butter
• 5 spring onions, chopped
• 5 ml crushed garlic
• 15 ml coarsely ground black pepper
• 200 g small Portabellini mushrooms, quartered
• 60 ml medium sherry
• 1 x 250 ml Clover Fresh Cream
• 80 ml chicken stock

To serve:

• Chives for garnish

For the sauce:

1. Heat the butter in a heavy-based saucepan. Add the spring onion and garlic and sauté until onion is translucent. Add the pepper and fry for 2 minutes or until fragrant. Add the mushrooms and sherry and flambé.
2. Gradually add the cream and chicken stock. Cook uncovered until sauce starts to thicken. Stir in the thyme. Keep warm.

For the meat:

3. Heat the remaining olive oil and the butter in a griddle pan. Add the meat and fry until golden brown in colour. Squeeze a little lemon juice over meat whilst cooking. Remove from pan and season to taste.
4. Cook the pasta in boiling water for 2 – 3 minutes if using fresh pasta or until cooked. Drain and toss with 15 ml olive oil.
5. Divide the pasta between 4 plates. Spoon meat in the centre of each plate and spoon mushroom sauce over.
6. Garnish with fresh thyme and serve immediately.

Variation:

Chicken and Mushroom Tagliatelle:
Replace the pork fillet with chicken breast filletsProcess the flour, salt and eggs together a food processor using the plastic blade. Process until mixture comes together in a rough dough. Add the semolina and process until dough is smooth.