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Pork Medallions, Roast Red Pepper, Taleggio, & Walnut Spaghetti


Ingredients

  • Pork Medallions
  • Roast Red Peppers & tomato 
  • Taleggio
  • Garlic & Herb Butter
  • Walnuts
  • Fresh Handmade Spaghetti

Method

  1. Bring a large pan of water to boil and add a pinch of salt
  2. Put a large frying pan on a high heat and add a tablespoon of oil.
  3. Remove the pork from the pouch and season well on both sides
  4. Carefully and gently and the pork to the pan. Add to the pan holding the pork away from you.
  5. Cook on each side for two minutes. Dont move the meat too much this allows it to get a good colour on each side. When you turn the meat on its second turn add the pasta to the water and cook for 4 minutes.
  6. Move the pork to one half of the pan laying on top of each other. Tip in the peppers and move around the other half of the pan.
  7. After a minute spoon the peppers over the pork.
  8. Cut the taleggio cheese in half and place both pieces  on top of the peppers and pork. Turn the heat off and allow the cheese to melt.
  9. Drain the water from the spaghetti and add back into the pan. Stir through the butter. Divide onto two plates and place the pork on top.
  10. Sprinkle with the walnuts. Enjoy!
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