Pear, Pistachio and Pork with Parmesan Pasta

Recipe courtesy of the National Pork Board

8 ounces thinly sliced Rose Pork Tenderloin
1 tsp olive oil
1 tsp dried oregano
1 red bell pepper cut into julienne strips
1 clove garlic, crushed
1/4 cup Marsala
1/4 tsp salt
1/4 tsp black pepper
1 large ripe pear, cored and cut into 3/4-inch cubes
2 tbls coarsely chopped pistachios
1 tbls butter
2 cups cooked fusilli or rotini, kept warm
2 tbls shredded Parmesan cheese

In a large nonstick skillet, heat oil over high heat. Stir-fry pork until no longer pink, 2-3 minutes. Add oregano, bell pepper, garlic, Marsala, salt and pepper. Cook about 1 minute to reduce liquid by half. Add pear and pistachios, stir. Add butter. When butter is just melted, add hot pasta, toss. Garnish with parmesan cheese. Serves 2.

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