Pork Linguine Toss Recipe

5 1 1
Pork Linguine Toss Recipe
Pork Linguine Toss Recipe photo by Taste of Home
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Pork Linguine Toss Recipe

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5 1 1
Publisher Photo
With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

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

  • 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
  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

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laeich User ID: 3549478 129406
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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