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)
Pork Loin in Balsamic Cream Sauce with Fettucine
Pork Loin in Balsamic Cream Sauce with Fettucine

Instructions

  1. Cook the pasta according to the instructions on the packet.
  2. 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.
  3. In the meantime, wash the cherry tomatoes and cut them in half. Just before serving, add the cherry tomatoes to the pan.
  4. Serve pasta and balsamic meat.
  5. 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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