Это предварительный просмотр рецепта "Pork Primavera With Honey Balsamic Dressing 7".

• Click here to print
• или вернитесь к рецепту Pork Primavera With Honey Balsamic Dressing 7.

Рецепт Pork Primavera With Honey Balsamic Dressing 7

by Global Cookbook

Ингредиенты

3 ounce cooked pork tenderloin 2 Tbsp. honey 1 1/2 Tbsp. balsamic vinegar 1/2 Tbsp. orange juice 1/2 Tbsp. extra virgin extra virgin olive oil     salt and black pepper 2 ounce penne pasta (1 c.)     flaked vegetable salt substitute 5 ounce peapods and waterchestnuts     extra virgin olive oil spray

1/2 tsp extra virgin olive oil 2 x garlic cloves chopped 2 x green onions sliced 1/4 c. sliced celery 1 x 3-ounce each zucchini grated into coarse pcs 1/4 tsp fresh oregano     salt and black pepper 8 x cherry tomatoes halved 1 c. mixed salad greens loosely packed 2 Tbsp. crumbled feta cheese

Инструкции

1. Cook the pasta in plenty of boiling water seasoned with a vegetable-flake salt substitute. When almost done, turn off the heat and add in the peapods and waterchestnuts. Cover. Set aside.
2. In a small saucepan, combine honey, vinegar, orange juice and oil. Season with a healthy pinch of salt and pepper. Place on lowest heat to simmer and reduce. Add in a little pasta water if necessary.
3. Slice the pork into bite sized slivers no longer than the penne. Set aside. Drain the pasta well.
4. Spray a wok or possibly large frying pan. Saute/fry the garlic in oil for 1 min. Add in the pasta and continue to saute/fry till the garlic is lightly browned. Add in the onions, celery, zucchini and seasonings. Stir fry for 2 to 3 min. Add in the tomatoes and toss; reduce heat.
5. Add in the sliced pork to the honey balsamic dressing; toss to coat.
6. Plate the pasta with the salad greens. Top with the pork and sauce. Top with crumbled feta. Serve immediately.
7. NOTES : Pasta with mesclun, pork and a sweet dressing! Wonderful! The feta provides a sour bit of contrast. [ [email protected] 2001-10 ]

© 2025 CookEatShare