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Sauteed pork fillet medallions with fettuccine & porcini cream


  • Soak the porcini mushrooms in warm water for 15-20 mins until tender. Drain well, reserving the liquid.
  • When ready, cut the pork into reasonably thick medallions on the diagonal and batten out a little.
  • Then heat a thin layer of oil in a large heavy-bottomed pan and sear the seasoned pork on both sides. Remove.
  • Add the onion to the pan and gently sauté until tender, stirring now and again.
  • Then add ½ cup stock with some of the reserved porcini liquid (leaving behind any sediment), the cream, mustard, seasonings and a squeeze of lemon juice. Stir well and cook down until to almost a sauce consistency.
  • Return the pork to the pan in one layer, turn the heat down and gently cook, adding a little more stock as needed, turning over once and basting as you do so.
  • When almost ready, stir through the porcinis, peas and tarragon.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water. Drain well and then toss with the parmesan and a splash of oil.
  • To serve, mound the pasta in individual flat soup bowls and top with the pork and plenty of the sauce.


  • 1-2 packets (about 25 gm) dried porcini mushrooms
  • 2-3 pork fillets, well trimmed
  • sea salt & freshly ground pepper
  • olive oil
  • ½ onion, finely chopped
  • ½-1 cup chicken stock
  • 150 ml cream
  • 1 tspn Dijon mustard
  • ½ lemon
  • 300 gm fettuccine
  • ½ cup frozen peas, thawed
  • 1 tbsp chopped fresh tarragon
  • 2 heaped tbsp freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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