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Easy Eats

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Easy Eats > Sage-Fried Pork & Pumpkin Noodle Bowls
Sage-Fried Pork & Pumpkin Noodle Bowls
Sage-Fried Pork & Pumpkin Noodle Bowls Sage-Fried Pork & Pumpkin Noodle Bowls
Celebrate cooler weather with this pork dinner featuring aromatic sage and whole-wheat linguine in a comforting pumpkin sauce. Top with crumbled blue cheese, if you like.
SERVES: 4
PREP TIME: 30 Minutes
COOK TIME: 30 Minutes
Ingredients

1 pound pork loin, cut into 1/2-inch-thick slices
3 tablespoons reduced-sodium soy sauce
McCormick Black Pepper, Ground to taste
8 ounces dried linguine
1 small red onion, cut into thin wedges
1 tablespoon olive oil
12 fresh sage leaes
1 cup water
1 cup canned pumpkin, divided
1/2 teaspoon Garlic Powder
1/4 cup crumbled blue cheese (1 ounce) (optional)

Directions
Step 1  Step 1:
Brush pork with some of the soy sauce and sprinkle generously with pepper; set aside. Cook linguine according to package directions, adding the onion for the last 5 minutes of cooking. Drain.
 
Step 2  Step 2:
Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add sage leaves; cook for about 1 minute or until crisp. Using a slotted spoon, remove from the pan; drain on paper towels.
 
Step 3  Step 3:
Add pork slices to the pan. Cook about 4 minutes or until golden on the outside, slightly pink inside and juices run clear (160F), turning once halfway through cooking. Remove from the pan; cover and keep warm.
 
Step 4  Step 4:
Add the water, 1/4 cup pumpkin, the remaining soy sauce, and the garlic to the. Bring to a boil. Cook, uncovered, for 1 to 2 minutes or until slightly reduced. Add the pasta mixture to the pan; heat through.
 
Step 5  Step 5:
Divide the pasta mixture among four bowls. Top pasta with pork and, if desired, blue cheese.
 
Step 6  Step 6:
Return skillet to the heat; add the remaining 3/4 cup pumpkin. Heat through. Spoon over pasta. Garnish with sage leaves.
 

Serving Suggestion:

Nutritional Analysis (per serving)


Courtesy of McCormick

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