Pork Loin in Balsamic Cream Sauce with Fettucine
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork loin (s), approx. 400 g
- 1 cup cream
- 250 g cherry tomato (s)
- Balsamic, dark
- salt
- pepper
- Oil, for frying
- 1 pinch (s) sugar
- 200 noodles (fettuccine)
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Cut the pork loin into thin pieces. Fry them vigorously on both sides in a hot pan in the oil. Always pour a little balsamic vinegar over it (I use about 1 tablespoon of balsamic vinegar). When the meat is colored, deglaze with the cream. Depending on your taste, you add a little more or less cream. Season well with pepper, salt and a pinch of sugar. Then simmer on the lowest setting for another 5-10 minutes, depending on the thickness of the pieces of meat.
- In the meantime, wash the cherry tomatoes and cut them in half. Just before serving, add the cherry tomatoes to the pan.
- Serve pasta and balsamic meat.
- The dish is really not very elaborate and can also be cooked well during the week - and is still so tasty!
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