Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fennel And Garlic Pork With Penne And Asparagus

on February 18, 2014

2014-02-14 17.37.19So for my second dish using the leftover pork. I made this pasta dish. First I cut the meat into 2 inch pieces. I also had some of the Farro left over too. Don’t you know I used that as well. So while I’m cooking the pasta I sauteed some chopped fresh asparagus, halved grape tomatoes, and 1 clove of garlicwith some olive oil in a large saute pan, just for a couple of minutes. Then I add the pork chucks, and leftover farro with the cranberries, pineapple, and pistachios to the pan. I also added a little chicken stock to loosen everything up and let it simmer for just a minute. Tossed all of this together to warm everything through really well. Tossed in the hot penne, and 1 cup of the starchy pasta liquid. Finished with a sprinkling of cheese, you know Parmigiano-Reggiano. So that was dish number two of my pork loin. This dish was light and delicious,and I served it with a simple green salad on the side.


Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: