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.
- 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
Cuisine at Home issue 140 April 2020
- 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.