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Ingredients Jump to Instructions ↓

  1. 8 ounces thinly sliced pork tenderloin (about 1/2 whole tenderloin)

  2. 1 teaspoon olive oil

  3. 1 teaspoon dried oregano

  4. 1 clove garlic, crushed

  5. 1/4 cup Marsala

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon black pepper

  8. 1 large ripe pear, cored and cut into 3/4-inch cubes

  9. 2 tablespoon shelled and coarsely chopped pistachios

  10. 1 tablespoon butter

  11. 2 cups cooked fusilli or rotini, kept warm

  12. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

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

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