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.