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Pork medallions with mushroom truffle pasta

Pork medallions with mushroom truffle pasta

Pork medallions with mushroom truffle pasta

2T olive oil
2T butter
350g exotic mushroom selection
1 onion, roughly chopped
4 garlic cloves, finely chopped
1T roughly chopped rosemary
Salt and freshly ground black pepper to taste
2T roughly chopped parsley
2 cups cream
500g fresh filled cheese ravioli, cooked as instructed
4T truffle flavoured olive oil
400g pork fillet, cut into 6 portions
Canola oil for coating
Salt to taste

Heat the butter and oil together over a high heat add the mushrooms and cook until perfectly browned before adding the onions and garlic and reducing the heat to medium. Once the onions are perfectly softened and slightly browned, add the rosemary and cook for a minute or until fragrant. Season lightly and add the parsley before stirring through.

Add the cream and mix through cooking for another 3-5 minutes allowing the ingredients to marry and intensify.
Prepare the ravioli as instructed before drizzling the truffle oil over, then toss with the mushroom sauce.

Heat a griddle pan over a high heat. Coat the pork in the oil and season with the salt. Add the pork to the pan and begin searing until char lines form, turn over and cook in the same manner

Serve the pasta on a large serving platter and top with the pork before serving.

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