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Citrus-Cherry Pork & Pasta Salad

By: National Pork Board  
"The parts of this entree 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."

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 (1 pound) whole 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 penne (or other small pasta), cooked & drained
  • 3 cups broccoli florets, steamed
  • 1/2 cup dried cherries
  • 1/3 cup walnuts, coarsely chopped

Directions

  1. 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.
  2. For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest.
  3. In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing. Serve with crusty hard rolls.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 282 | Total Fat: 11.9g | Cholesterol: 33mg

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