Pork Linguine Toss Recipe

Pork Linguine Toss Recipe photo by Taste of Home

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With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.

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Pork Linguine Toss Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

8 ounces uncooked linguine
1 medium sweet red pepper, julienned
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
3/4 pound honey-mustard center cut pork loin fillet, cut into 1/2-inch strips
2 teaspoons olive oil
DRESSING:
1/2 cup olive oil
4-1/2 teaspoons Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon minced garlic
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear.
In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through. Yield: 4 servings.

Editor's Note: This recipe was tested with Hormel honey-mustard center cut pork loin filet. Package weighs about 27 ounces.

Nutritional Facts 1 serving (1-3/4 cups) equals 592 calories, 35 g fat (6 g saturated fat), 34 mg cholesterol, 684 mg sodium, 49 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Pork Linguine Toss in Simple & Delicious July/August 2007, p8