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Sage-Fried Pork and Pumpkin Noodle Bowls

Serves Serves 4     adjust servings


Ingredients

  • 1 pound pork loin, cut into 1/2-inch-thick slices (I used boneless chops)
  • 3 tablespoons reduced-sodium soy sauce, divided
  • freshly ground black pepper
  • 8 ounces dried whole wheat linguine
  • 1 small red onion, cut into thin wedges
  • 1 tablespoon olive oil
  • 12 fresh sage leaves
  • 1 cup water
  • 1 cup canned pumpkin
  • 2 cloves garlic, minced, or 1/2 teaspoon garlic powder
  • crumbled blue cheese, to taste

Instructions

  1. Add 1 1/2 tablespoons of the soy sauce to a small dish. Brush pork with the soy sauce, then sprinkle generously with pepper; set aside.
  2. Cook linguine according to package directions (should be about 9-11 minutes). While that is cooking, slice the red onion into wedges. Add the onion for the last 5 minutes of cooking. Drain and set aside. (Add a bit of oil if your other stuff isn't ready to go yet.)
  3. Meanwhile, in an extra-large skillet heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add sage leaves; cook about 1 minute or until crisp, flipping if necessary. Using a slotted spoon, remove sage leaves from skillet; drain on paper towels.
  4. Leave the burner at medium high heat and add pork slices to the skillet. Cook about 2-3 minutes (depends a lot on the thickness of your pork) or until golden on the outside. Flip and repeat. The pork should be slightly pink inside, and juices should run clear (160 degrees F). Remove from skillet; cover and keep warm.
  5. Add the water to the same skillet, along with 1/4 cup of the pumpkin, the remaining 1 1/2 tablespoon of soy sauce, and the garlic. Bring to boiling. Cook, uncovered, for 1 to 2 minutes or until slightly reduced. Add pasta mixture to skillet; heat through.
  6. Divide pasta mixture among four bowls (Or return it to the pot that you cooked the pasta in, if you are serving family-style.)
  7. Return skillet to heat; add the remaining 3/4 cup pumpkin. Heat through, then spoon over pasta. Garnish with fried sage leaves.Top pasta with pork and LOTS and LOTS of blue cheese.

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