Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10–12 minutes or until crisp-tender. Cook fettucine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettucine and onion.

   For dressing, in a screw-top jar combine vinegar, oil, tarragon, and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2–4 hours. Toss again before serving.