Pear, Pistachio and Pork with Parmesan Pasta
Pork
1
12
710
20
Description
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.
Ingredients
- 8 ounces pork tenderloin (thinly sliced, about 1/2 whole tenderloin)
- 1 teaspoon olive oil
- 1 teaspoon oregano
- 1 clove garlic (crushed)
- 1/4 cup marsala wine
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pears (large ripe, cored and cut into 3/4-inch cubes)
- 2 tablespoons pistachios (shelled and coarsely chopped)
- 1 tablespoon butter
- 2 cups fusilli (cooked, OR rotini, kept warm)
- 2 tablespoons parmesan cheese (grated)
Directions
- 1In 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.
NutritionView more
710Calories
Sodium21%DV500mg
Fat31%DV20g
Protein78%DV40g
Carbs29%DV88g
Fiber28%DV7g
PER SERVING *
Calories710Calories from Fat180 |
% DAILY VALUE* |
Total Fat20g31% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol95mg32% |
Sodium500mg21% |
Potassium910mg26% |
Protein40g78% |
Calories from Fat180 |
% DAILY VALUE* |
Total Carbohydrate88g29% |
Dietary Fiber7g28% |
Sugars13g26% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.