PEAR, PISTACHIO AND PORK WITH PARMESAN PASTA
Serves 2.
8 ounces thinly sliced pork tenderloin (about 1/2 whole tenderloin)
1 teaspoon olive oil
1 teaspoon dried oregano
1 clove garlic, crushed
1/4 cup Marsala
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large ripe pear, cored and cut into 3/4-inch cubes
2 tablespoon shelled and coarsely chopped pistachios
1 tablespoon butter
2 cups cooked fusilli or rotini, kept warm
2 tablespoons grated Parmesan cheese
Cooking Directions
In a large nonstick skillet, heat oil over high heat.
Stir-fry pork until no longer pink, 2-3 minutes.
Add oregano, garlic, Marsala, salt and pepper.
Cook about 1 minute to reduce liquid by half. Add pear and pistachios, stir.
Add butter.
When butter is just melted, add hot pasta, toss.
Garnish with Parmesan cheese.
Wine Suggestion: Try a soft red wine like a Merlot.
Serving Suggestions
This colorful pasta dish will become a favorite as a special but simple dinner for two. Serve with garlic toast and sliced cherry tomatoes tossed with vinaigrette.
Nutrition Facts
Calories 550 calories; Protein 36 grams; Fat 17 grams; Sodium 530 milligrams; Cholesterol 90 milligrams; Saturated Fat 6 grams; Carbohydrates 56 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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