Pork With Cranberries, Pinenuts And Sweet Potato Fettucci
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Worrall tho, Worrall2 | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fillet of pork, cut into 1/4 |
| inch | ||
| thick slices | ||
| 1/2 | c | Vegetable oil |
| Salt and pepper | ||
| 1/4 | lb | Cranberries |
| 2 | t | Sugar |
| 2 | oz | Unsalted butter |
| 1/2 | lb | Peeled sweet potatoes, cut |
| into julienne | ||
| strips and blanched | ||
| for | ||
| 5 | Minutes in boiling salted | |
| water | ||
| 1 | Dried fettuccine | |
| 1/4 | c | Pinenuts, toasted |
| Orange juice |
INSTRUCTIONS
Trim down the pork, then cut into thin slices. With a palate knife pat the slices flat. Chop the sweet potatoes into thin strips. Blanche in boiling water. Pour the fettuccine into the sweet potato water to cook. In a saucepan, sweat down the cranberries until they pop. Add a drop of orange juice to the saucepan to help the reducing process. With a spider, remove the sweet potatoes and place them in a bowl with ice to keep fresh. Melt some butter in a separate pan and add the drained sweet potatoes, then toss. Grill the pork pieces on a griddle, dribble olive oil over them and season. Turn over and grill the other side. Drain the pasta and then toss the pasta in butter in a pan. Serve the pork on a plate with the sweet potatoes and the pasta on the side. Spoon some of the cranberries onto the side of the plate and sprinkle some of the pinenuts over the top. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3086
Calories From Fat: 1670
Total Fat: 188.4g
Cholesterol: 722.9mg
Sodium: 487.5mg
Potassium: 4091.9mg
Carbohydrates: 132.9g
Fiber: 10.7g
Sugar: 24.7g
Protein: 207.2g