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Pork Linguine Toss

 Pork Linguine Toss
With crisp asparagus and sweet red pepper, this bold dish is fanciful enough to serve to company, yet family-pleasing as well.
4 ServingsPrep/Total Time: 30 min.


  • 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
  • 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


  • 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.

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Pork Linguine Toss (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.