Pear, Pistachio and Pork with Parmesan Pasta

This colorful pasta dish will become a favorite as a special—but simple—dinner for two. Serve with garlic toast and halved cherry tomatoes tossed with balsamic vinaigrette.

Recipe Ingredients:

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

Cooking Directions:

1. In a large nonstick skillet, heat oil over high heat. Stir-fry pork until no longer pink, 2 to 3 minutes.
2. Add oregano, garlic, Marsala, salt and pepper. Cook about 1 minute to reduce liquid by half.
3. Add pear and pistachios, stir. Remove from heat.
4. Add butter and stir, when butter is just melted, add hot pasta and toss.
5. Garnish with Parmesan cheese.

Makes 2 servings.

Recipe provided courtesy of National Pork Board.