Citrus-Cherry Pork & Pasta Salad
This pork and pasta entrée salad comes 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.
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 and drained
3 cups broccoli florets, steamed
1/2 cup dried cherries
1/3 cup walnuts, coarsely chopped
- In a large nonstick skillet, heat oil over high heat. Add pork and onion; stir-fry 4 to 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.
Makes 6 servings.
Recipe and photograph courtesy of National Pork Board.