Gluten Free Carrot Pappardelle With Pork And Feta

• 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

1. Using a vegetable peeler or a mandoline, cut the carrots into long thin ribbons. Place the strips in a large bowl.
2. 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.
3. 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.

carrots, pork tenderloin, vegetable, tomatoes, feta cheese, basil, dill sprigs, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/24275 (may not work)