Citrus-Cherry Pork and Pasta

Citrus-Cherry Pork and Pasta

1 pound Armour pork tenderloin – cut into 1/2-inch cubes
1 teaspoon vegetable oil
1/2 sweet yellow onion – thinly sliced
2 tablespoons orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon grated orange zest
8 ounces mostaccioli, rigatoni or penne – cooked and drained
3 cups broccoli florets – steamed
1/2 cup dried cherries
1/3 cup walnuts – coarsely chopped

In a large nonstick skillet, heat oil over medium-high heat. Add pork cubes and onion; cook and stir 3-4 minutes or until pork is nicely browned and onion is tender; set aside. Make dressing by shaking together orange juice, vinegar, salt, pepper and orange zest in a small jar with tight-fitting lid. In a large serving bowl, toss together the pork and onion, pasta, broccoli, cherries and walnuts with the dressing. Serve immediately.