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Spaghettini with Pork Tenderloin and Chili Garlic Sauce

This vegetable packed dinner is a flavour-packed way to enjoy stir-fried vegetables cooked to tender-crisp perfection.
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Prep time
icon-clock-110 Min
Cook time
icon-cooking-115 Min
Serves
icon-servings-14
Spaghettini with Pork Tenderloin and Chili Garlic Sauce
Catelli Ancient Grains Spaghettini

Ingredients

  • 1 pkg (340 g) Catelli Ancient Grains Spaghettini
  • 2 tbsp(30 mL) vegetable oil
  • 1(12 oz/375 g) pork tenderloin, cubed
  • 1/2tsp (2 mL) salt
  • 1 red pepper, chopped
  • 1 cup (250 mL) snow peas, halved diagonally
  • 1 cup (250 mL) cornniblets
  • 1 tbsp (15 mL) minced ginger
  • 3/4 cup (175 mL) sodium-reduced chicken broth
  • 2 tbsp (30 mL) Asian-style chili sauce, such as Sambal Oelek
  • 1/4 cup (60 mL) thinly sliced green onion
  • 2 tbsp (30 mL) chopped fresh mint
  • Lime wedges

Cooking Steps

Step 1

Heat oil in a large skillet set over medium-high heat. Sprinkle pork with salt. Cook for 3 minutes or until a just a hint of pink remains. Add red pepper, snow peas, corn and ginger. Sauté for 2 minutes or until vegetables are tender-crisp. Add broth and chili sauce.

Step 2

Meanwhile, cook spaghettini according to package directions; drain well. Add to skillet and toss until heated through. Sprinkle with green onion and mint. Serve with lime wedges.

Tips:
– Garnish with toasted cashews for a nice crunchy addition.
– Substitute shrimp, chicken or steak for the pork tenderloin, if desired.