This saucy spaghetti with crispy pork on top is a sure-fire hit
Prep:20 mins
Serves 4
1 tbsp olive oil1 garlic clove, crushed2 x 400g cans chopped tomatoes2 tsp balsamic vinegar420g pack pork fillet, sliced into 8 medallions2 tbsp plain flour1 egg, beaten100g fresh breadcrumbssmall bunch basil, chopped300g spaghetti
STEP 1Heat 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.STEP 2Meanwhile, 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.STEP 3Cook 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.
