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Pork Pizzaiola

recipe image

Cal/Serv:
517

Yields:

4

Prep Time:

0

hours

10

mins

Cook Time:

0

hours

30

mins

Total Time:

0

hours

40

mins

14
oz.

spinach tagliatelle

11
oz.

pork fillet

1
tbsp.

olive oil

2


clove garlic

1


can chopped tomatoes

Black pepper

1
tbsp.

fresh sage

  1. Cook pasta according to package directions. Meanwhile, place pork fillet between two sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or a rolling pin.
  2. In a large nonstick skillet, heat olive oil over medium heat. Add pork; cook 1 to 2 minutes per side, until lightly browned. Remove from pan; cover to keep warm.
  3. Add garlic to same skillet; cook 1 minute. Add tomatoes; season with salt and pepper. (If using dried sage, add it now.) Bring to a boil, lower heat and cook 5 minutes more. Stir in fresh sage, then return pork to pan.
  4. Drain pasta, reserving some cooking water to add to sauce if it needs thinning. Serve pork and sauce on top of pasta.

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