Ingredients
8
8 servings
- •1 (8 ounce) package dry rotini pasta
- •2 tablespoons olive oil
- •1 (23 ounce) Smithfield® Garlic & Herb Seasoned Pork Sirloin
- •2 small zucchini, sliced lengthwise and cut into 1/2-inch slices
- •1 small red onion, thinly sliced
- •8 ounces sliced fresh mushrooms
- •0.5 cup julienne sliced sun-dried tomatoes
- •0.25 cup butter
- •1 teaspoon minced garlic
- •0.5 cup grated Parmesan cheese
- •2 tablespoons chopped fresh basil
Instructions
- Bring a large pot of lightly salted water to a boil; cook rotini in boiling water until tender yet firm to the bite, about 8 minutes. Drain.
- Meanwhile, heat olive oil in an electric skillet set to high (400 degrees F or 200 degrees C). Stir-fry pork in hot oil until browned, about 5 minutes.
- Add zucchini, onion, mushrooms, tomatoes, butter, and garlic to pork in the skillet; stir-fry until vegetables are crisp-tender and pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of pork should read at least 145 degrees F (60 degrees C).
- Add rotini, Parmesan cheese, and basil to pork-vegetable mixture; toss to coat.
Nutritional Facts
Per 8 servings
- Calories: 467
- Carbohydrate: 26g
- Fat: 31g
- Fiber: 2g
- Protein: 21g
- Sugar: 2g
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