Pork and Pecan Pasta

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READY IN: 40mins
Recipe by Toni in Colorado

This is from the Town and Country Cooking put out by WALB-TV in 1996. I have tried it once and wrote in the book that it was good. The first 8 ingredients are for the marinade for the pork. When I make this again, instead of using Tabasco I plan to use chili sauce. I think it was submitted by the Department of Agriculture in Atlanta. I did not time this recipe.

Ingredients Nutrition


  1. Add pork to marinade and toss gently to coat. Cover and chill 1 hour. Remove pork from marinade, reserving marinade. Heat vegetable oil in a large skillet or wok over medium high heat. Add pork. Stir fry for 5 minutes or until pork is no longer pink. Add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened. Add broccoli, cook for 1-2 minutes more with lid on. Remove from heat.
  2. In a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat. Add pork mixture and pecans, tossing gently.

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