Porky Penne Stir FrySubmitted by: TIMANTEC
IntroductionLong day, uncertain schedule and no idea when we (the fam) will get a chance to eat... Long day, uncertain schedule and no idea when we (the fam) will get a chance to eat...
* Butter, unsalted, 0.25 stick
* Water, tap, 1.5 cup (8 fl oz)
* Pork Tenderloin
* Garlic, 2 tbsp
* Baby Pepppers (Red & Orange) 3 peppers per serving, 3 serving
* Beans, black, 1 cup
* Whole Wheat Penne (dry), 13.25 oz
* Scallions, raw, 4 medium (4-1/8" long)
Have your hectic/non-scheduled day...
(Sometime during the day, prep your shrimp and refrigerate - likewise, slice up your peppers and set in the fridge for use later. Trust me, it'll make things go quicker when everyone is hungry.)
About the time you're ready to heat a wok-like pan and add the 1/4 stick of butter. Saute the remaining half (1 tbsp) of minced garlic with the scallions. Add the peppers and let them soften a bit. Finally, add your black beans (rinsed and drained) and continue to heat on med to med low until mixture is thoroughly heated.
While the mixture is going in your wok-like pan, boil some water and cook your penne per the instructions on the box. I prefer al dente so it doesn't take long.
Once you're near ready to serve up this late meal, turn off your long cooked pork in a pot and shred. I personally find that an electric hand mixer (beater type) worked exceptionally well at this. Mix the entire lot together (either in the wok-like pan or in the now drained pasta pot you used earlier.
Plate and serve...
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TIMANTEC.