Stuffed Pork Medallions With Asparagus Tagliatelle - cooking recipe

Ingredients

4 None pork tenderloin medallions (about 1/4 lb each), flattened
6 sprigs fresh basil, leaves stripped from stems, plus extra for garnish
1/4 cup pine nuts
3.5 oz Parmesan, grated (about 1/2 cup grated)
12 slices prosciutto
3 tbsp oil
1 1/4 cups vegetable stock
1 cup dry white wine
3/4 cup heavy cream
1-2 tsp cornstarch, mixed with a little water until smooth
14 oz package tagliatelle (or fettuccini)
1 lb asparagus, woody ends snapped off, cut into chunks

Preparation

Preheat the oven to 325\u00b0F. Line a baking sheet with parchment. Lay the pork medallions side by side on a work surface and season with salt and black pepper. Top with the basil, pine nuts and half the Parmesan. Roll up and wrap each medallion tightly with 3 slices prosciutto. Secure with toothpicks.
Heat the oil in a saucepan and sear the medallions for 2-3 mins on each side. Transfer to the baking sheet and bake for 8-9 mins.
Meanwhile, add the stock, wine and cream to the hot juices in the saucepan. Bring to a boil and simmer over a low heat for 7 mins. Stir in the cornstarch, bring to a boil again and season with salt and black pepper. Keep warm.
Cook the pasta in boiling salted water according to the package instructions. Add the asparagus 2 mins before the end of the cooking time. Drain and arrange on serving dishes. Top with the medallions, drizzle with the sauce and sprinkle with the remaining Parmesan. Garnish with basil.