Citrus-Cherry Pork & Pasta Salad recipe

6 servings

1 (1 pound) whole pork tenderloin, cut into 1/2-inch cubes

1 teaspoon vegetable oil

1/2 sweet yellow onion, thinly sliced

2 tablespoons orange juice

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon grated orange zest

8 ounces penne (or other small pasta), cooked & drained

3 cups broccoli florets, steamed

1/2 cup dried cherries

1/3 cup walnuts, coarsely chopped

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.