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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. boneless pork loin roast (cut into thin strips)
- salt (to taste)
- 1 Tbsp. vegetable oil
- 2 serrano chile (OR jalapeno chiles, seeded and minced *)
- 7 oz. basil pesto
- 2 Tbsp. fresh cilantro (minced)
- 1 Tbsp. fresh mint (minced)
- 3 Tbsp. lime juice (freshly squeezed)
- 1 lb. farfalle pasta (cooked and drained, bow tie)
- fresh mint leaves (optional)
- fresh mint leaves (optional)
- cilantro sprigs (optional)
- red chiles (for garnish, optional)
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Directions
- Heat oil in a large skillet over high heat. Lightly salt pork strips, if desired, and add to skillet with chiles; cook and stir for 3-4 minutes or until pork is browned. Remove from heat. In small bowl, combine pesto sauce cilantro, mint and lime juice; pour over pork mixture in skillet; toss lightly to coat. Place cooked pasta on serving platter. Top with pork mixture and garnish with mint and chiles, if desired.
- Place cilantro and mint leaves in a small cup and snip with kitchen shears to make easy work of mincing. Adjust the "heat" with the chiles to suit your family's tastes. Serve with Cool Cucumber Salad.
NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium190mg8% |
| Potassium610mg17% |
| Protein34g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber3g12% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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