Recipe - Pork With Cranberries Pinenuts And Sweet Potato Fettuccine

2 pound Fillet of pork; cut into 1/4
inch
; thick slices
One half cup Vegetable oil
Salt and pepper
One fourth pound Cranberries
2 teaspoon Sugar
2 ounce Unsalted butter
One half pound Peeled sweet potatoes; cut
into julienne
; strips and blanched
; for
5 Minutes in boiling salted
water
1 pack Dried fettuccine
One fourth cup Pinenuts; toasted
Orange juice

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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