Linguine With Pumpkin Pork Sauce Recipe
Ingredients
| 1 1/4 pounds boneless pork loin chops, sliced in 1/4-inch strips | ||
| All purpose flour | 2 Tablespoon | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Vegetable oil | 2 Tablespoon | |
| Green apple | 2 1/2 Cup (16 tbs), thinly sliced | |
| Maple syrup | 3 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Solid pack pumpkin | 1 Cup (16 tbs) | |
| 1/2 cup Lowfat or Lite Evaporated Skimmed Milk | ||
| Dried tarragon | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Dijon Mustard | 1/4 Cup (16 tbs) | |
| 3/4 pound dry linguine, cooked, drained and kept warm | ||
Directions
GETTING READY
1) Use a plastic bag to dust the pork with flour.
MAKING
2) In a large skillet, heat up oil to sauté pork with onions until pork is no longer pink.
3) Remove from pan and keep warm.
4) Fold in apple and maple syrup to pan and cook for 1 to 2 minutes or until apple is tender.
5) Remove from pan and keep warm.
6) Pour in broth and pumpkin to same pan; mix well.
7) Gradually add evaporated milk.
8) Season with tarragon, salt and pepper.
9) Remove from heat and gradually add mustard.
10) Combine the pork and apple with the mixture.
SERVING
11) Serve the pork sauce over the linguine, just before serving.
1) Use a plastic bag to dust the pork with flour.
MAKING
2) In a large skillet, heat up oil to sauté pork with onions until pork is no longer pink.
3) Remove from pan and keep warm.
4) Fold in apple and maple syrup to pan and cook for 1 to 2 minutes or until apple is tender.
5) Remove from pan and keep warm.
6) Pour in broth and pumpkin to same pan; mix well.
7) Gradually add evaporated milk.
8) Season with tarragon, salt and pepper.
9) Remove from heat and gradually add mustard.
10) Combine the pork and apple with the mixture.
SERVING
11) Serve the pork sauce over the linguine, just before serving.
Chef
