Gluten Free Carrot Pappardelle With Pork And Feta - cooking recipe

Ingredients

3 None large carrots, peeled
1 lb pork tenderloin
2 tbsp vegetable or olive oil
3 None vine-ripened tomatoes, quartered, seeded, thinly sliced lengthwise
6 oz feta cheese, crumbled (about 1 1/4 cups)
1/4 cup basil leaves
1/4 cup dill sprigs
None None Balsamic vinegar, to drizzle

Preparation

Using a vegetable peeler or a mandoline, cut the carrots into long thin ribbons. Place the strips in a large bowl.
Preheat a grill pan over moderate heat. Brush the pork with half the oil, then sear, turning for 10 mins or until browned on all sides and cooked through. Transfer to a plate, cover with foil, and allow to rest for 5 mins. Cut into slices.
Add the pork, tomatoes, feta, the remaining oil, basil and dill to the carrot strips. Toss to combine, then season to taste. Serve drizzled with balsamic vinegar.