Pasta with Pork, Peas and Peppers
Total time: 25 minutes
Pork tenderloin can be cooked quickly while remaining tender. With frozen peas, this dish goes together quickly.
Ingredients:
- 1 pork tenderloin, 12oz (360gr)
- 1/2 green pepper
- 3 shallots
- 1 cup (6oz, 180gr) peas, frozen, no sauce
- 1 tsp dried thyme
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 tbs Dijon-style mustard
- 3/4 cup (6oz, 180gr) beef stock
- 2 tsp olive oil
- 2 tsp cornstarch dissolved in 1 tbs water
- 1 1/4 cup (4.1oz, 120gr) pasta, bite-size, penne, fusilli
Instructions:
- Cook pasta according to package directions. Drain.
- Slice pork into rounds about 1/2" (1cm) thick.
- Roughly chop shallots and pepper.
- Heat oil in large nonstick skillet. Add cumin, paprika, shallots, pepper, and sauté until tender, about 5 minutes.
- Move vegetables to the side, add pork slices and sauté 3 - 4 minutes per side.
- Add peas (no need to thaw first) thyme, mustard, beef stock, cover, reduce heat to low and simmer 10 minutes.
- Dissolve cornstarch in water, add to skillet and stir until thickened.
- Add pasta to skillet, stir well to combine and serve.