Linguine & Pork Stir-Fry

Pork tenderloin strips stir-fried with sliced cabbage, red bell pepper, shredded carrots, and scallions, then tossed with hot linguine. Sesame oil and red pepper flakes give this a warm, toasty kick that bridges Italian pasta with Asian stir-fry in one satisfying bowl.

The vegetables cook first until just tender, then the pork goes in. Tenderloin is lean and cooks fast when sliced thin, so adding it after the vegetables means everything finishes at the same time without the meat drying out.

Toss the hot linguine in right at the end and serve immediately. The residual heat from the pasta wilts the scallion tops and melds everything together.

Pro Tips

• Slice the pork tenderloin against the grain into thin strips. This keeps the meat tender instead of chewy.
• Don’t skimp on the cabbage. It looks like a lot raw but cooks down significantly, and the slight sweetness it picks up from the heat balances the sesame oil and pepper flakes.
• Use toasted sesame oil, not plain. Toasted sesame oil has a deep, nutty aroma that plain sesame oil completely lacks.
• Have everything prepped and sliced before you start cooking. Stir-frying moves fast and there’s no time to chop mid-cook.

Variations

• Add a splash of soy sauce and a squeeze of lime juice when tossing the pasta for more depth.
• Swap pork for chicken breast strips or shrimp.
• Stir in a handful of snow peas or sugar snap peas with the vegetables for extra crunch and color.