Pork cutlets with fiery tomato sauce

Name: Pork cutlets with fiery tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red onions; 1 Garlic clove; 1 red chilli pepper; 600 g Pork tenderloin; 400 g Noodles (e.g. Parpadelle); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1 can(s) (425 ml) chunky tomatoes; 300 ml Vegetable broth; 6-7 Stem(s) Basil; 1-2 TEASPOONS light balsamic vinegar; 7-10 Tbsp Sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red onions
1 Garlic clove
1 red chilli pepper
600 g Pork tenderloin
400 g Noodles (e.g. Parpadelle)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
1 can(s) (425 ml) chunky tomatoes
300 ml Vegetable broth
6-7 Stem(s) Basil
1-2 TEASPOONS light balsamic vinegar
7-10 Tbsp Sugar

Directions

1
Peel onions and garlic. Cut onions into strips, garlic into pieces. Clean, wash and cut the chilli pepper into rings, removing the white seeds. Wash the meat, dab dry, halve lengthwise and cut into slices.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a large pan. Fry the meat for 2-3 minutes while turning. Add chilli, garlic and onion and fry briefly.
3
Season with salt and pepper, dust with flour and sauté briefly. Add tomatoes and stock while stirring. Bring to the boil, simmer for about 5 minutes. Wash basil, dab dry, except for something to garnish, pluck leaves from the stalks and chop finely.
4
Season the shredded meat with salt, pepper, vinegar and a little sugar. Stir in basil. Drain the pasta and let it drain. Serve the shredded pasta on plates and garnish with basil.