Ingredients: 1 pound pork tenderloin, cut into 1/2-inch cubes 1 teaspoon olive oil 1/2 cup chopped onion 2 (14-ounce) cans chicken broth 8 ounces penne pasta, uncooked 3 cups broccoli florets 1/2 cup dried cherries 1 tablespoon orange zest 1/4 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon all-purpose flour 2 tablespoons water 1/4 cup toasted pine nuts

Recipe Info Category: Skillet Rating: 2 Contributor: Isaak Schwartz

Heat oil in large nonstick skillet over medium-high heat. Cook pork and onions 4 to 5 minutes, stirring frequently.

Add broth; heat to boiling, stir in pasta, return to boil, reduce heat and simmer, covered, 8 minutes.

Stir in broccoli, cherries, orange zest, salt and pepper. Simmer, covered 3 to 4 minutes or until broccoli is crisp-tender and pasta is al dente.

Combine flour and water until smooth; stir into skillet mixture. Bring to boil; boil and stir one minute.

Sprinkle pine nuts over top. Serve immediately.