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Description
The parts of this entrée salad come together quickly, and most can be done ahead of time: steaming the broccoli, cooking the pasta, making the dressing. It needs only some hot French bread or rolls to complete the meal.
Ingredients
US|METRIC
6 SERVINGS
- 1 pork tenderloin (about 1 pound, cut into 1/2-inch cubes)
- 1 tsp. vegetable oil
- 1/2 yellow onion (sweet, thinly sliced)
- 2 Tbsp. orange juice
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 Tbsp. orange zest (grated)
- 8 oz. penne (or other small pasta, cooked & drained)
- 3 cups broccoli florets (steamed)
- 1/2 cup dried cherries
- 1/3 cup walnuts (coarsely chopped)
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Directions
- In a large nonstick skillet, heat oil over high heat. Add pork and onion; stir-fry 4-5 minutes or until pork is lightly browned and onion is tender; set aside. For dressing, whisk together orange juice, vinegar, salt, pepper and orange zest. In a large serving bowl toss together pork and onion, pasta, broccoli, cherries and walnuts with dressing. Serve with crusty hard rolls.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat0g |
Cholesterol55mg18% |
Sodium160mg7% |
Potassium650mg19% |
Protein25g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate37g12% |
Dietary Fiber4g16% |
Sugars4g |
Vitamin A8% |
Vitamin C80% |
Calcium6% |
Iron15% |
* 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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