Pear, Pistachio and Pork with Parmesan Pasta

Name: Pear, Pistachio and Pork with Parmesan Pasta
Total time: 1200 s
Yield: 2 servings
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; 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

Pork

12Ingredients

┅Calories

20Minutes

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

servings:

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)

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Directions

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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