Pork medallions with mushrooms and spinach - Read useful advice

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You will need
  • - 350 g fresh or frozen spinach;
  • - 1 onion;
  • - 230 g mushrooms;
  • - 230 grams of pasta (spirals);
  • - 8 medallions of pork tenderloin (50 g each);
  • - 4 tablespoons oil (preferably olive);
  • - 1 tbsp. Spoon flour
  • - 350 ml of broth (you can from a cube);
  • - 1 tbsp. tablespoon lemon juice;
  • - 1 pinch of nutmeg (grated);
  • - Salt to taste.
Blanch the spinach in boiling water for a minute and fold in a colander.
Clean and finely chop the onion.
Rinse mushrooms, cleaned, cut in half and wipe.
Boil the pasta in plenty of water for 15 minutes.
Brown the meat on both sides in 4 tablespoons butter, remove from the pan, sprinkle with spices and leave in a warm place.
The fat from the roasting meat put out the onions and mushrooms for 15 minutes, then add the flour, pour in the broth and bring to a boil quickly. In a frying pan add the spinach to the mushrooms, salt to taste, sprinkle with lemon juice and season with nutmeg.
Arrange on plates with meat and pasta. Decorate as desired with greens and lemon.
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