Pork Medallions in Mushroom Sauce with Wide Noodles

Clean the pork tenderloin of any connective tissue and cut it into even medallions about 2.5 cm thick. Gently flatten the medallions with your palm (do not pound them with a mallet).

Pat the medallions dry with a paper towel, then season them with salt, ground black pepper and a thin layer of mustard.

Heat olive oil in a large pan over medium-high heat. Cook the prepared medallions for 2 to 3 minutes on each side, until they develop a nice golden-brown color. Remove the seared meat to a plate and cover with foil to keep it juicy.

While the meat rests, bring salted water to a boil in a large pot and cook the wide noodles according to the package instructions (al dente).

In the same pan used for the meat, add the butter. Add the chopped onion and finely chopped garlic and sauté for 3 minutes, until the onion turns translucent.

Add the sliced mushrooms. Sauté them for about 5 minutes over medium heat, until they release their liquid and lightly brown.

Pour the stock into the pan and use a spatula to scrape up the tasty browned bits from the bottom of the pan. Reduce the heat and add the cooking cream along with a pinch of nutmeg. Cook for 3 to 4 minutes, until the sauce thickens slightly.

Return the cooked medallions to the sauce along with any juices that have collected on the plate. Cook for another 1 to 2 minutes, until the meat is heated through and coated with the sauce. Sprinkle with fresh chopped parsley on top and serve over the cooked wide noodles.