This gets a Four Star rating from my kids — i.e. each of them like this dinner. With 100% approval rating from the kids, that means there is less angst when I’m making it. And, because it takes about 10 minutes to prep and 20 minutes to cook, I’m not spending too much time in the kitchen!
- 1, 8-ounce package of uncooked linguine
- 1 lb pork tenderloin, trimmed and thinly sliced
- 1/2 tsp salt (divided)
- 4 Tbsp cornstarch
- 2 tsp peanut oil
- 1 cup chopped red or yellow bell peppers
- 1 cup sliced onions
For the Sauce
- 1 cup fat-free, low sodium chicken broth
- 1/3 cup creamy peanut butter
- 2 Tbsp lime juice
- 1 Tbsp honey
- 2 garlic cloves, minced
- 1/4 tsp dark sesame oil
- 1/4 – 1/2 tsp crushed red pepper
- toasted sesame seeds, and sliced green onions (optional garnish)
Cook pasta according to package. Drain and set aside.
Sprinkle pork with 1/4 tsp salt and dredge in cornstarch.
Heat peanut oil in a large nonstick skillet over medium-high heat. Add pork and saute 8 minutes or until browned on all sides.
Combine pasta, pork, bell pepper and onion in a large bowl. If desired, you can first saute the pepper and onion prior to combining, otherwise leave raw.
To prepare the sauce, combine broth, remaining 1/4 tsp of salt, peanut butter, lime juice, honey, garlic, sesame oil and red pepper. Whisk until blended.
Pour over pasta and pork mixture and toss to coat. Sprinkle with sesame seeds and green onions. Serve immediately.
Serves: 4 (2-cup serving size)
