This saucy spaghetti with crispy pork on top is a sure-fire hit
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 2 x 400g cans chopped tomatoes
- 2 tsp balsamic vinegar
- 420g pack pork fillet, sliced into 8 medallions
- 2 tbsp plain flour
- 1 egg, beaten
- 100g fresh breadcrumbs
- small bunch basil, chopped
- 300g spaghetti
Method
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Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.
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Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.
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Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.