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CITRUS-CHERRY PORK & PASTA SALAD

Serves 6

• 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 & drained
• 3 cups broccoli florets, steamed
• 1/2 cup dried cherries
• 1/3 cup walnuts, coarsely chopped
 

Cooking Directions

In a large nonstick skillet, heat oil over high heat.
Add pork and onion; stir-fry 4-5 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.

 Serve with crusty hard rolls.
 

Wine Suggestion: Try a chilled Sauvignon Blanc or Viognier with this fruit-based salad.
 

Serving Suggestions
The parts of this entrée salad come 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.
 

Nutrition Facts
Calories 300 calories; Protein 24 grams; Fat 13 grams; Sodium 180 milligrams; Cholesterol 60 milligrams; Saturated Fat 2 grams; Carbohydrates 28 grams; Fiber 5 grams
 
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com