Citrus-Cherry Pork and Pasta


  • 1 pound 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 mostaccioli, rigatoni or penne, cooked and drained
  • 1 cup broccoli florets, steamed
  • 1/2 cup dried cherries
  • 1/3 cup walnuts, coarsely chopped


  1. In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3 to 4 minutes or until pork is nicely browned and onion is tender; set aside.
  2. Make dressing by shaking together orange juice, vinegar, olive oil, salt, pepper and orange zest in a small jar with tight-fitting lid.
  3. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing.
  4. Serve immediately.

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