RECIPE: Lemon Porkloins with Fettucine

Made this the other night. So what's wrong with the picture? Of course, not enough vegetables. But I ran out since I no longer buy frozen ones because most are packaged in China and there has been too many incidents of frozen vegetable poisonings for my nervous system. But still it was tasty.

Prep time: 30 mins.

Health scale: (1 to 10): 5

Taste test: (1 to 10): 9

Family verdict: (1 to 10): 7.5

Lemon pork loins are easy. They don't sell veal in Japan. Can make with chicken breasts. Pound to flatten loins. Salt and pepper both sides. Flour both sides. Panfried in butter. I skimp on the butter so it's a bit floury, but when you add the lemon (a whole lemon for five large pieces), it provides just enough moisture to glaze it over.

Boil fettucine. Chop onions and bacon. Panfried together using the bacon fat. Onions got a little burned. (Again skimped on the oil). Put a dash of cream. Put in fettucine, stir over low heat while adding salt and pepper to taste. I also grated some Gruyere cheese and it melted nicely into the whole thing.

Hiroshi loved everything. Went easy on the lemon for Rio. They both preferred without the onions but I insisted. Okay if they don't like raw onions on burgers, but they've gotta like caramelized ones. But enough things they liked to polish it all. I had the leftovers today. Worth it.

But better with string beans and carrots.