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.
Instructions
1
Blanch the spinach in boiling water for a minute and fold in a colander.
2
Clean and finely chop the onion.
3
Rinse mushrooms, cleaned, cut in half and wipe.
4
Boil the pasta in plenty of water for 15 minutes.
5
Brown the meat on both sides in 4 tablespoons butter, remove from the pan, sprinkle with spices and leave in a warm place.
6
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.
7
Arrange on plates with meat and pasta. Decorate as desired with greens and lemon.
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