Gingered Pork Penne Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 oz penne pasta
1 T dark sesame oil
6 oz pork tenderloin, cut in 3/4 inch cubes
1 c Green Giant American Mixtures, frozen Broccoli, Carrots and Cauliflower
½ small red bell pepper, cut in ½ inch pieces
½ small onion, cut in ¼ inch wedges
1 clove garlic, minced
¼ c pineapple juice
2 T Tamari Soy Sauce
1 tsp cornstarch
¼ tsp ginger root, grated
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Directions: |
Directions:Cook penne as directed on package. In medium skillet, heat oil over medium-high heat until hot. Add pork; cook and stir 2 minutes or until pork is browned. Add frozen vegetables, bell pepper, onion and garlic; cook and stir 2 to 3 minutes or until vegetables begin to soften.
In a small bowl combine pineapple juice, tamari sauce, cornstarch and ginger root; mix well. Stir into pork and vegetables.
Cook until mixture boils. Reduce heat to medium-low; cover and cook 3-4 minutes or until pork is no longer pink and vegetables are crisp-tender.
Drain penne; add to pork and vegetables. Stir until penne is coated with sauce. Cook 1-2 minutes or until thoroughly heated.
Serving ideas: In the produce department of the grocery store, usually next to the bags of salad, you can find bags that contain a mixture of fresh broccoli, cauliflower and carrots. I recommend this over the frozen - but the frozen will cook faster. If you use fresh, you might want to parboil them to speed up the cooking time. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:25 minutes with frozen vegetables |
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This recipe for Gingered Pork Penne is from