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Potatoes, Rice, Pasta, etc.Pasta 'Pear' to 'Z' pg 3 >  Pear Pistachio & Pork with Pasta



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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


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