Pork with Cranberries, Pinenuts And Sweet Potato Fettuccine

Ready in 1h

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Salt and pepper
2 ts Sugar
2 oz Unsalted butter
; strips and blanched
1/2 lb Peeled sweet potatoes; cut
; for
1/4 lb Cranberries
1 pk Dried fettuccine
2 lb Fillet of pork; cut into 1/4
1/2 c Vegetable oil
; thick slices
1/4 c Pinenuts; toasted
Orange juice
5 Minutes in boiling salted

Original recipe makes 1 servings



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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