By Nancy Caivano
1 lb pasta (I prefer Linguine with this
dish, but any pasta will work)
12 oz pork tenderloin, fat trimmed
Salt and Pepper
5 tbsp olive oil, divided
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1/2 tsp grated fresh ginger
2 carrots, diced
1 stalk celery, diced
2 cups fresh broccoli florets, steamed 2 minutes
1/2 cup dry white wine
3 tbsp butter
1/4 cup chopped parsley (or 2 tbsp dry)
4 tbsp chopped scallions, divided
1/2 cup toasted, slivered almonds
Cook pasta in a large pot of boiling, salted water until al dente; drain.
Meanwhile, cut pork into 1/2" slices. Season on both sides with salt and pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add pork, and cook until well browned on all sides. Set aside.
Heat remaining olive oil in the same skillet. Add onion, garlic, ginger, carrot and celery. sauté until carrot just begins to brown. Add broccoli and cook 5 more minutes. Pour white wine into pan, scraping up browned bits from bottom of pan. Simmer until reduced by half, scraping bottom occasionally. Season with salt and pepper.
Reduce heat, and add butter, parsley and 3 tbsp scallions to sauce. Stir well, scraping bottom.
Return drained pasta to pot. Add contents of skillet and combine well. Add almonds, toss well to coat and serve immediately.
You can substitute center cut pork chops for the tenderloin, just remove the fat and bone. You can change the vegetables to include any that you prefer.
This page created June 2000
Copyright © 1994-2018,