Easy Sauteed Pork and Pasta Dish
Easy Sauteed Pork and Pasta Dish
2 cups canola oil
2 pounds boneless pork loin or pork tenderloin (see note)
2 tablespoons seasoned salt (such as McCargo’s Seasoning Salt)
1/2 cup all-purpose flour
2 pounds fresh asparagus, trimmed, blanched for a minute in boiling water, and cut into 1-inch pieces
1 pound crabmeat, picked clean ofanysheHs
1/2 cup chopped crispy bacon
3 cups heavy cream
1/4 cup freshly squeezed lemon juice
3 tablespoons cold butter
1/4 cup chopped fresh parsley
1 pound angel hair pasta, cooked according to package directions
In a large nonstick sauté pan over medium-high heat, preheat half the oil.
Season the pork slices with 1 tablespoon of the seasoned salt. On a large plate, mix together the flour with 1 tablespoon of the seasoned salt. Coat the pork slices with the seasoned flour.
Start to cook the coated pork slices in the oil without overcrowding for 2-3 minutes per side. Place the cooked pork on a rack-lined baking sheet. Cook the remaining pork slices, adding more ofthe oil to the pan as needed.
Pour the oil out of the pan and add the asparagus, crab and bacon. Cook, stirring with a rubber spatula ifpossible and being careful not to break up crabmeat, for 2-3 minutes. Add the cream and lemon juice and stir gently. Heat for 4-6 minutes, turn off the heat, and stir in the butter until melted. Stir in parsley.
Portion out the pasta between 4 plates, then top each with the pork and sauce.
Makes 4 servings.
Note: lfyou’re using pork loin, cut into 12 slices and pound each slice. If you’re using pork tenderloin, cut it into 24 slices and pound each slice.
2 cups canola oil
2 pounds boneless pork loin or pork tenderloin (see note)
2 tablespoons seasoned salt (such as McCargo’s Seasoning Salt)
1/2 cup all-purpose flour
2 pounds fresh asparagus, trimmed, blanched for a minute in boiling water, and cut into 1-inch pieces
1 pound crabmeat, picked clean ofanysheHs
1/2 cup chopped crispy bacon
3 cups heavy cream
1/4 cup freshly squeezed lemon juice
3 tablespoons cold butter
1/4 cup chopped fresh parsley
1 pound angel hair pasta, cooked according to package directions
In a large nonstick sauté pan over medium-high heat, preheat half the oil.
Season the pork slices with 1 tablespoon of the seasoned salt. On a large plate, mix together the flour with 1 tablespoon of the seasoned salt. Coat the pork slices with the seasoned flour.
Start to cook the coated pork slices in the oil without overcrowding for 2-3 minutes per side. Place the cooked pork on a rack-lined baking sheet. Cook the remaining pork slices, adding more ofthe oil to the pan as needed.
Pour the oil out of the pan and add the asparagus, crab and bacon. Cook, stirring with a rubber spatula ifpossible and being careful not to break up crabmeat, for 2-3 minutes. Add the cream and lemon juice and stir gently. Heat for 4-6 minutes, turn off the heat, and stir in the butter until melted. Stir in parsley.
Portion out the pasta between 4 plates, then top each with the pork and sauce.
Makes 4 servings.
Note: lfyou’re using pork loin, cut into 12 slices and pound each slice. If you’re using pork tenderloin, cut it into 24 slices and pound each slice.
Easy Sauteed Pork and Pasta Dish
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
