Pork Fruit Pasta
Discover a bold fusion of savory and sweet in this Pork Fruit Pasta recipe, a flavorful medley that redefines weeknight dinners. Featuring tender pork strips, vibrant red grapes, and juicy diced apple, this dish pairs perfectly with al dente fusilli pasta and a rich Parmesan cream sauce, creating a harmonious balance of textures and tastes. Fresh spinach adds a touch of earthiness, while honey delivers just the right hint of sweetness. Finished with toasted pine nuts and a sprinkle of parsley, this unique pasta creation is as visually stunning as it is delicious. Ready in just 40 minutes, it’s a perfect choice for anyone craving an innovative twist on comfort food. Keywords: pork pasta recipe, fruit-infused pasta, creative dinner ideas, savory-sweet pasta dishes.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 300 grams Fusilli pasta (or any short pasta)
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese (grated)
- 100 grams Fresh spinach leaves
- 1 large Apple (diced)
- 100 grams Red grapes (halved)
- 25 grams Pine nuts (toasted)
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley (chopped)
Instructions
Season the pork tenderloin with salt and black pepper. Cut it into thin strips for quick cooking.
In a large skillet, heat olive oil over medium-high heat. Add the pork strips and sauté until browned on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Lower the heat slightly to avoid burning the garlic.
Cook the fusilli pasta according to package instructions in salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Pour the heavy cream into the skillet with the garlic, stirring to combine. Cook on medium heat for 2-3 minutes until the cream slightly thickens.
Add the grated Parmesan cheese to the cream mixture, stirring until the cheese melts and the sauce becomes creamy. Adjust the consistency with reserved pasta water if the sauce is too thick.
Add the fresh spinach leaves, diced apple, and halved red grapes to the cream sauce. Cook for 1-2 minutes until the spinach wilts slightly and the fruits are warmed through.
Stir in the honey for a touch of sweetness, tasting and adjusting as needed to balance flavors.
Return the cooked pork strips to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to heat through.
Combine the cooked pasta with the cream sauce, stirring gently to distribute the ingredients evenly.
Plate the pasta and garnish with toasted pine nuts and chopped fresh parsley for added texture and color. Serve immediately and enjoy this creative, fruit-infused pasta dish.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 4989 mg | 217% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 50.4 g | ||
| Protein | 186.5 g | 373% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 796 mg | 61% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3946 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
