Smokey Paprika Pork

• servings: Serves: 4

Ingredients

400g pork fillet, trimmed of any fat, cut into thick medallions

Sea salt & freshly ground black pepper

1-2 tbsp plain flour

1 tbsp olive oil

75g butter

2 onions, finely sliced

250g pack mushroom, sliced

1 tbsp smoked paprika

1 tbsp tomato purée

350ml chicken stock

200g sour cream

350g pappardelle

Flat-leaf parsley, chopped, to garnish

Chives, chopped, to garnish

Directions

1. Bash the pork medallions between two sheets of baking paper until about ½ cm thick. Season with salt and black pepper and dust lightly with flour.

2. Place a large, non-stick frying pan over a medium heat and add the olive oil and 25g of butter. Once the butter has melted, add the pork and fry until golden brown and just about cooked through - about 3-4 minutes on each side. Set aside.

3. Turn down the heat slightly and tip the onions into the same pan. Cook for 10 minutes until they are softened, then add the mushrooms. Turn up the heat and cook for about 5 minutes until the mushrooms are golden brown. Add the paprika and tomato purée and cook for 1 minute more.

4. Now, pour in the stock and add the pork back into the pot. Simmer for 6-8 minutes, or until the pork is cooked through. Mix in the sour cream and season well with salt and black pepper.

5. Cook the pappardelle according to the packet instructions until al dente. Drain, and place the

pot back onto a medium heat, adding the remain-

ing butter to melt. Add the drained pasta and toss

in the melted butter, seasoning with a little salt and black pepper to taste.

6. Serve the pasta into bowls and top with the pork,

with an extra dollop of sour cream, if you like, and