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This saucy spaghetti with crispy pork on top is a sure-fire hit



Total time

45 minutes






  • 1 tbsp olive oil
  • 1 garlic clove (crushed)
  • 400 g chopped tomatoes (can)
  • 2 tsp balsamic vinegar
  • 420 g pork fillet (sliced into 8 medallions)
  • 2 tbsp plain flour
  • 1 egg (beaten)
  • 100 g fresh breadcrumbs
  • bunch basil (chopped)
  • 300 g spaghetti


  1. 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.
  2. 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.
  3. 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.
  4. View the recipe instructions at BBC Good Food

Contains allergens
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