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.


  • 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
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pear (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)


  1. 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.
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