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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.

Pear, Pistachio and Pork with Parmesan Pasta

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
1 tablespoon butter
2 cups cooked fusilli or rotini, kept warm
2 tablespoons freshly grated Parmesan cheese

1. 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. Add butter. When butter is just melted, add hot pasta, toss. Garnish with Parmesan cheese.

Makes 2 servings.

Wine Suggestion: Try a soft red wine like a Merlot.

Nutrition Facts
Calories 550 calories
Protein 36 grams
Fat 17 grams
Sodium 530 milligrams
Cholesterol 90 milligrams
Saturated Fat 6 grams
Carbohydrates 56 grams

Recipe provided courtesy of Pork, The Other White Meat.

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