Yield: 4 Servings

Adapted from: Cuisine at Home

Pork and orange might sound like an unlikely combination in a pasta dish, but the savory flavor and bursts of fresh orange really intrigue the taste buds in this easy weeknight dinner recipe.

Pasta:

• 8oz penne

Pork & mushrooms:

• 6TBS olive oil, divided
• 12oz pork tenderloin, trimmed, cubed, and seasoned with salt and black pepper
• 8oz sliced cremini mushrooms
• ¾cup sliced red onion
• 1TBS minced fresh garlic

Dressing:

• ¼cup each fresh lemon and orange juice
• 1tsp minced orange zest
• 1cup fresh orange segments
• ½cup chopped fresh parsley
• ½cup chopped walnuts, toasted
• shaved Parmesan (optional)
  

Pasta:

Cook penne in a pot of boiling salted water according to package directions; drain.

Heat 1 TBS oil in a sauté pan over medium-high.

Pork:

Add pork and sauté until browned and reaches 140, 5–6 minutes, transfer to a plate.

Mushrooms:

Heat 1 TBS oil in the same pan.

Add mushrooms and onion and sauté until mushrooms release their moisture and onion softens, 7–9 minutes.

Add garlic; cook until fragrant, about 1 minute.

Finish:

Return and stir in pork and penne to heat through.

Whisk together remaining 4 TBS oil, lemon juice, orange juice, and zest; season with salt and pepper.

Toss dressing with penne mixture; stir in oranges, parsley, and walnuts.

Top servings with Parmesan.