Citrus-Cherry Pork and Pasta

Source: National Cherry Foundation

Yield: 6 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	1 lb. SYSCO Classic pork tenderloin, cut into 1/2"cubes

•	1 tsp. SYSCO vegetable oil

•	1/2 SYSCO Imperial sweet yellow onion, thinly sliced

•	2 Tbsp. SYSCO Imperial orange juice

•	2 Tbsp. SYSCO Imperial balsamic vinegar

•	2 Tbsp. SYSCO Imperial olive oil

•	1/4 tsp.. SYSCO Imperial/McCormick salt

•	1/4 tsp. SYSCO Imperial/McCormick black ground pepper

•	1 Tbsp. SYSCO Imperial/McCormick orange zest, grated

•	8 oz. SYSCO Pasta La Bella mostaccioli, rigatoni or penne, cooked and drained

•	3 cups SYSCO Imperial broccoli florets, steamed

•	1/2 cup SYSCO Imperial dried cherries

•	1/3 cup SYSCO Classic walnuts, coarsely chopped

Preparation

1.	In a large non-stick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3 to 4 minutes or until pork is nicely browned and onion is tender; set aside.

2.	Make dressing by shaking together orange juice, vinegar, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing. Serve immediately.