| 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 |
ts |
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 |
pk |
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.
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