Pork loin in balsamic cream sauce with fettucine

Ingredients for 2 servings:

• 1 pork loin(s), approx. 400 g
• 1 cup of cream
• 250 g cherry tomatoes
• Balsamic vinegar, dark
• Salt
• pepper
• Oil, for frying
• 1 pinch(s) of sugar
• 200 pasta (fettuccine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the pasta according to the package instructions. Cut the pork loin into thin pieces. Sear briefly on both sides in a hot pan with oil. Baste the pork with a little balsamic vinegar every now and then (I use about 1 tablespoon of balsamic vinegar). When the meat has browned, deglaze with the cream. Add more or less cream to taste. Season generously with pepper, salt, and a pinch of sugar. Then simmer on low heat for another 5-10 minutes, depending on the thickness of the meat pieces. Meanwhile, wash and halve the cherry tomatoes. Just before serving, add the cherry tomatoes to the pan. Serve the pasta and balsamic pork. This dish is really not very complicated and can easily be cooked during the week—and it’s so delicious!