Back to recipe list
Creamy pork and tomato fettucine
Servings
4
Ingredients
10 ml (2 tsp.) olive oil
1 package 300 g (10 ounces) duBreton pork loin cutlets, cut into strips
1 garlic clove, crushed
125 ml (1/2 cup) dry white wine
85 ml (1/3 cup) heavy cream
45 ml (3 tbsp.) minced sun-dried tomatoes*
125 ml (1/2 cup) chopped fresh basil, divided 225 g (1/2 pound) fettuccine, cooked, drained, kept warm
3 ml (1/2 tsp.) salt, or to taste
3 ml (1/2 tsp.) freshly ground black pepper, or to taste
60 ml (4 tbsp.) shredded Parmesan cheese
1 package 300 g (10 ounces) duBreton pork loin cutlets, cut into strips
1 garlic clove, crushed
125 ml (1/2 cup) dry white wine
85 ml (1/3 cup) heavy cream
45 ml (3 tbsp.) minced sun-dried tomatoes*
125 ml (1/2 cup) chopped fresh basil, divided 225 g (1/2 pound) fettuccine, cooked, drained, kept warm
3 ml (1/2 tsp.) salt, or to taste
3 ml (1/2 tsp.) freshly ground black pepper, or to taste
60 ml (4 tbsp.) shredded Parmesan cheese
- Heat oil in large nonstick skillet over medium-high heat.
- Add pork and garlic; sauté until pork is no longer pink and garlic is fragrant, about 5 minutes.
- Reduce heat to medium; stir in wine and cream.
- Cook, stirring, to thicken slightly.
- In shallow serving bowl toss pork mixture with tomatoes, basil and fettuccine.
- Season with salt and pepper; toss again.
- Serve immediately, garnishing each serving with a tbsp. of Parmesan.
*If using dried tomatoes, place in a small bowl and cover with boiling water to soak for 5 minutes; drain well and proceed with recipe. If using oil-packed dried tomatoes, drain well, pat excess oil off with a paper towel and proceed with recipe.
Nutrient analysis per serving: 458 calories, 26.3 g protein, 45.2 g carbohydrates, 6.9 g total fat, 7.7 g saturated fat, 76 mg cholesterol, 483 mg sodium, 33% calories from fat, 40% calories from carbohydrates
