Fusilli with Pork Tenderloin, Pears and Pistachios Recipe

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Fusilli with Pork Tenderloin, Pears and Pistachios

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :0:2
Cals/Serving    :575

Ingrediants

8 ounces thinly sliced pork tenderloin (freezing
slightly before slicing makes this easier)
1 teaspoon olive oil
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano
1 tablespoon finely minced garlic
1/4 cup Marsala wine
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large red pear -- slightly firm, cut into 3/4-inch chunks
2 tablespoons shelled and coarsely chopped pistachios
1 tablespoon butter
2 cups cooked fusilli or rotini -- kept warm
2 tablespoons grated Parmesan cheese
Pistachios -- chopped (optional)

Preparation

In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 2-3 minutes. Add oregano, garlic, wine, salt and pepper. Cook about 1 minute to reduce liquid quantity by half. Add pear and pistachios; stir. Add cold butter. When butter is just melted, add hot pasta; toss. Garnish with Parmesan cheese and a few pistachios, if desired.