' Pork Penne with oranges & Walnuts - Vino Mas

Pork Penne with oranges & Walnuts

Pork and orange might sound like an unlikely combination, but the savory flavor from the mushrooms and walnuts with the bursts of fresh orange really intrigue the taste buds.

  • 8 oz penne pasta

  • 6 Tbsp olive oil, Divided
  • 12 oz Pork Tenderloin trimmed, cubed and seasoned with salt and pepper
    • I purchased 2 thin pork tenderloin chops from the meat counter
  • 16 oz sliced baby bella musrooms
  • ¾ cup sliced red oinion
  • 1 Tbsp minced garlic

  • ¼ cup each fresh lemon and orange juice
  • 1 tsp minced orange zest
  • 1 cup fresh orange segments
    • After I zested the orange, I peeled it and used the segments, but cut them in half
  • ½ cup fresh parsley
  • ½ cup chopped walnuts toasted
  • I  toasted the walnuts in butter until they caramelized some

  • Shredded parmesan

  1. Cook penne in a pot of boiling salted water according to package directions; drain
  2. Heat  1 Tbsp oil in sauté pan over medium-high.  Add Pork and sauté until browned, 6-8 min; transfer to a plate.  Heat 1 Tbsp oil in the same pan.   Add mushrooms and onion and sauté until mushrooms release their moisture and onions softens.  Add garlic; cook until fragrant, about 1 min.  Stir in Pork and penne to heat through.

    Toast the walnuts in butter until caramelized.
  3. Whisk together remaining 4 Tbsp oil, lemon juice, orange juice, and zest;  season with salt and pepper.  Toss dressing with penne mixture; stir in oranges, parsley and walnuts.  Top with Parmesan cheese. 

Cuisine at Home issue 140 April 2020

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