Citrus-Cherry Pork and Pasta Salad

Posted on March 18, 2014 by Chaz Anderson

Citrus cherry pork and pasta salad

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

Ingredients

Fresh 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 orange zest, grated
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

Instructions

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.

Notes

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

Category: Recipes

Citrus-Cherry Pork and Pasta Salad

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