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.

INGREDIENTS:
Cook:

8 oz penne pasta

Heat:

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

Whisk:

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

Top:

Shredded parmesan

TO PREPARE:

Cook penne in a pot of boiling salted water according to package directions; drain
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.
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

Pork Penne with oranges & Walnuts

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