Recipe for Citrus-Cherry Pork And Pasta


    Citrus-Cherry Pork and Pasta

    1 pound pork tenderloin, 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 mostaccioli, rigatoni or penne,
        cooked and drained
    1 cup broccoli florets, steamed
    1/2 cup dried cherries
    1/3 cup walnuts, coarsely chopped

    In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3 to 4 minutes or until pork is nicely browned and onion is tender; set aside.

    Make dressing by shaking together orange juice, vinegar, olive oil, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing.

    Serve immediately.