About
If you’re looking for a quick, easy, and nutritious meal that will please everyone at the table—even the pickiest eaters—you’ll love this Tagliatelle in a Lush Pork and Mushroom Cream. Ready in under 40 minutes and with minimal effort, this dish delivers a rich and satisfying flavor that makes it perfect for busy weeknights or a relaxed weekend dinner. The tender pork and savory mushrooms, paired with silky pasta in a creamy sauce, create a comforting, flavorful meal that will satisfy both your taste buds and your appetite. It pairs wonderfully with any fresh garden salad or grilled vegetables.
Serves: 4
Cook time: 40 min
Difficulty: medium
Ingredients
- 300g (0.7 pounds) Tagliatelle pasta
- 300g (0.7 pounds) pork sirloin
- 230g (0.5 pounds) mushrooms
- 350ml (12 oz) chicken broth
- 350ml (12 oz) heavy whipping cream
- 1 shallot
- 1 garlic clove
- 2 tablespoons cornstarch
- 5 tablespoons flour
- 6 tablespoons vegetable oil
- Salt and pepper, to taste
Step-by-step
1
Finely chop the shallot and garlic clove.
2
In a large frying pan, heat some vegetable oil over low heat. Add the chopped shallot and garlic, cooking for about 3-4 minutes until the shallot turns light golden.
3
Add the sliced mushrooms to the pan, season with salt and pepper, and cook for about 8 minutes until the mushrooms release their moisture and it evaporates. Once cooked, remove the mushrooms from the pan and set aside.
4
Cut the pork sirloin into smaller pieces and place them on a cutting board. Cover the pieces with plastic wrap and tenderize them with a meat mallet until thin and larger in size.
5
Season the tenderized pork with salt and pepper, then lightly coat both sides with flour.
6
In the same frying pan used for the mushrooms, add more vegetable oil and fry the pork sirloin pieces over medium heat for about 2 minutes on each side until golden brown. Remove from the pan and set aside.
7
Pour the chicken broth into the pan and bring to a simmer, stirring to deglaze the pan and incorporate any browned bits from the meat.
8
Mix the cornstarch with the heavy cream until smooth, then pour it into the simmering chicken broth. Reduce the heat to medium-low, stirring continuously until the sauce thickens and begins to simmer.
9
Slice the cooked pork into smaller pieces and return them to the pan along with the cooked mushrooms. Adjust the seasoning, lower the heat, and let the mixture cook for 10 minutes to allow the flavors to meld.
10
While the sauce simmers, cook the Tagliatelle pasta according to the package instructions or by bringing a pot of water to a boil with 1 tablespoon of salt. Add the Tagliatelle and cook until al dente, about 5 minutes.
11
Once the Tagliatelle is cooked, drain and add it to the pan with the sauce. Toss until the pasta is well coated.
12
Before serving, sprinkle with chopped parsley and a dash of black pepper for added flavor.
Flavorjazz 
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