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    CITRUS-CHERRY PORK & PASTA SALAD


    Source of Recipe


    net

    List of Ingredients




    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

    Recipe





    CITRUS-CHERRY PORK & PASTA SALA D

    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 entrée 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.


 

 

 

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