Pork Linguine Toss Recipe
Pork Linguine Toss Recipe photo by Taste of Home

Pork Linguine Toss Recipe

Publisher Photo
With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Pork Linguine Toss in Simple & Delicious July/August 2007, p8

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.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pork Linguine Toss

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Reviewed Oct. 24, 2010

Very good. A nice way to use leftover pork chops as well. I occasionally add feta cheese.

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