CITRUS-CHERRY PORK & PASTA SALA
 D
Serves 6
1 whole pork tenderloin, about 1 pound, cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion, thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces penne (or other small pasta), cooked & drained
3 cups broccoli florets, steamed
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped
Cooking Directions
In a large nonstick skillet, heat oil over high heat.
Add pork and onion; stir-fry 4-5 minutes or until pork is lightly browned and onion is tender; set aside.
For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest.
In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing.
Serve with crusty hard rolls.
Wine Suggestion: Try a chilled Sauvignon Blanc or Viognier with this fruit-based salad.
Serving Suggestions
The parts of this entrιe salad come together quickly, and most can be done ahead of time: steaming the broccoli, cooking the pasta, making the dressing. It needs only some hot French bread or rolls to complete the meal.
Nutrition Facts
Calories 300 calories; Protein 24 grams; Fat 13 grams; Sodium 180 milligrams; Cholesterol 60 milligrams; Saturated Fat 2 grams; Carbohydrates 28 grams; Fiber 5 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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