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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|Serving Size: 1 Serving (7074g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1131 (30%)|
|Amt Per Serving||% DV|
|Total Fat 125.7g||168 %|
|Saturated Fat 34.8g||174 %|
|Monounsaturated Fat 58.8g|
|Polyunsanturated Fat 25.3g|
|Cholesterol 120.4mg||37 %|
|Sodium 276.1mg||10 %|
|Potassium 5031mg||132 %|
|Total Carbohydrate 729.4g||215 %|
|Dietary Fiber 262.4g||1049 %|
|Sugars, other 467g|
|Protein 23.3g||33 %|
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Calories per serving: 3801
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