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Pork Tenderloin with Cherries in Pasta


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Ingredients

1 pound pork tenderloin, 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 mostaccioli, rigatoni or penne, cooked and drained
3 cups broccoli florets, steamed
3/4 cup dried cherries
1/3 cup walnuts, coarsely chopped


In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3-4 minutes or until pork is nicely browned and onion is tender; set aside. Make dressing by shaking together orange juice, vinegar, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing. Serve immediately.


Pairs Well With


Notes

A dash of local for every season
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