FUSILLI WITH PORK, ETC.
8 ounces thinly sliced pork tenderloin (freezing slightly before slicing makes this easier)
1 teaspoon olive oil
1 tablespoon chopped fresh oregano
1 teaspoon dried oregano
1 tablespoon finely minced garlic
1/4 cup Marsala wine
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large red pear, slightly firm, cut into 3/4-inch chunks
2 tablespoons shelled and coarsely chopped pistachios
1 tablespoon butter
2 cups cooked fusilli or rotini, kept warm
2 tablespoons grated Parmesan cheese
Pistachios, chopped (optional)
In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 2-3 minutes. Add oregano, garlic, wine, salt and pepper. Cook about 1 minute to reduce liquid quantity by half. Add pear and pistachios; stir. Add cold butter. When butter is just melted, add hot pasta; toss. Garnish with Parmesan cheese and a few pistachios, if desired.