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Citrus-Cherry Pork & Pasta Salad

1 pork tenderloin, about 1 lb., cut into 1/2-inch cubes
1 tsp. vegetable oil
1/2 sweet yellow onion, thinly sliced
2 Tbsp. orange juice
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. black pepper
1 Tbsp. orange zest, grated
8 oz. 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.

 


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