Ingredients
8 ounces uncooked linguine1 medium sweet red pepper, julienned1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces3/4 pound honey-mustard center cut pork loin fillet, cut into 1/2-inch strips2 teaspoons olive oilDRESSING:1/2 cup olive oil4-1/2 teaspoons Dijon mustard1 tablespoon cider vinegar1/2 teaspoon minced garlic1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Cook linguine according to package directions, stirring in red pepper during the last 6 minutes and asparagus during the last 3 minutes. Meanwhile, in a large skillet, saute pork in oil until juices run clear.
In a small bowl, combine the dressing ingredients. Drain linguine mixture; add to skillet. Add dressing and toss to coat; heat through.
