Linguine with Pork Tenderloin, Mushrooms and Rapini

Name: Linguine with Pork Tenderloin, Mushrooms and Rapini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 box (375 ) g Catelli® Healthy Harvest® Whole Wheat Linguine; 1 (500 g) lb large pork tenderloin, trimmed; 1 (250 mL) cup Dry white wine; 2 (30 mL) tbsp lemon juice; 2 (30 mL) tbsp Canola oil; 4 Cloves garlic, minced; 2 (10 mL) tsp Finely chopped fresh rosemary leaves; 1 (5 mL) tsp Dijon mustard; 1/2 (2 mL) tsp each salt and pepper ( approx. ); 4 large portobello mushrooms; 1/2 (125 mL) cup no added salt chicken broth; 1/3 (75 mL) cup chopped, oil-packed sun-dried tomatoes; 6 (1.5L) cup chopped rapini ( about 1 bunch ); 2 (10 mL) tsp finely grated lemon zest

Long

Key visual of a Catelli recipe, featuring a freshly prepared dish styled for serving and enjoyment.

Prep time

15 minutes

Cook time

20 minutes

Servings

6 servings

Catelli Whole Grains Linguine

Ingredients

6 servings

1 box (375 )Catelli^® Healthy Harvest^® Whole Wheat Linguine

1 (500 g)large pork tenderloin, trimmed

1 (250 mL)Dry white wine

2 (30 mL)lemon juice

2 (30 mL)Canola oil

4Cloves garlic, minced

2 (10 mL)Finely chopped fresh rosemary leaves

1 (5 mL)Dijon mustard

1/2 (2 mL)each salt and pepper ( approx. )

4large portobello mushrooms

1/2 (125 mL)no added salt chicken broth

1/3 (75 mL)chopped, oil-packed sun-dried tomatoes

6 (1.5L)chopped rapini ( about 1 bunch )

2 (10 mL)finely grated lemon zest

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Slice the pork tenderloin almost all the way through to open like a book. Whisk the wine with the lemon juice, canola oil, garlic, rosemary, mustard, salt and pepper; pour all but 2 tbsp ( 30 mL ) over the pork. Marinate the pork for 15 minutes. Discard the stems from the mushrooms and use a spoon to remove the black gills from the caps. Brush the reserved marinade over the mushroom caps.

Step 2

Preheat the grill to medium. Remove the pork to a plate; transfer the marinade to a medium skillet. Add the broth and sun-dried tomatoes. Bring to a boil; reduce the heat and simmer for 8 minutes or until thickened. Meanwhile, prepare the linguine according to package directions. Add the rapini during the last 2 minutes of cooking time; drain well.

Step 3

Grill the pork and mushrooms, turning occasionally, for 10 minutes or until the mushrooms are tender and an instant-read thermometer inserted into the pork registers 165°F ( 74°C ). Let stand for 5 minutes. Thinly slice the pork and mushrooms. Toss the hot linguine and rapini with the pork, mushrooms, sauce and lemon zest until well combined. Season with additional pepper to taste.