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Ingredients
- 2 oz tagliatelle or other long-cut pasta
- 2 Tbsp vegetable oil divided
- 1-1/2 cups thinly sliced onion
- 6 cups thinly sliced cabbage
- 2 tsp thyme leaves
- 1/2 cup Apple cider
- 4 center-cut boneless pork medallions, approx. 3 oz each
- Salt and pepper
Ingredients
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Instructions
- Bring a large pot of salted water to a boil. Cook the tagliatelle according to package directions. Drain and reserve.
- While the pasta is cooking, heat a large sauté pan over medium-high heat. Add 1 tablespoon of the oil and cook the onions until they start to brown and soften, approx. 5 minutes. Add the cabbage and thyme and continue to cook, stirring often until beginning to brown in spots (approx. 3 minutes). Deglaze the pan with the apple cider. Cover and cook until wilted for 2 minutes, then uncover and continue to cook until most of the cider has evaporated, another 5 minutes, stir in the tagliatelle.
- Heat a medium sauté pan over medium-high heat. Season pork with salt and pepper on both sides. Add the remaining 1 tablespoon oil and cook pork until nicely browned on one side, approx. 2 minutes. Repeat on the second side. Remove to a plate and let rest while plating the pasta mixture.
- Divide pasta between 4 plates. Top each with one piece of pork.
Recipe Notes
Recipe and photo courtesy of the National Pasta Association.
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