Pear, Pistachio and Pork with Parmesan Pasta
This colorful pasta dish will become a favorite as a special—but simple—dinner for two. Serve with garlic toast and halved cherry tomatoes tossed with balsamic vinaigrette.
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
2 tablespoons butter
2 cups cooked fusilli or rotini, kept warm
2 tablespoons freshly grated Parmesan cheese
- In a large nonstick skillet, heat oil over high heat. Stir-fry pork until no longer pink, 2 to 3 minutes.
- Add oregano, garlic, Marsala, salt and pepper. Cook about 1 minute to reduce liquid by half.
- Add pear and pistachios, stir. Remove from heat.
- Add butter and stir, when butter is just melted, add hot pasta and toss.
- Garnish with Parmesan cheese.
Makes 2 servings.
Recipe provided courtesy of National Pork Board.