|1 box (375 g)||CATELLI® HEALTHY HARVEST® Whole Wheat Penne Rigate|
|1 tbsp (15 ml)||all-purpose flour|
|1/4 tsp (1 ml)||each salt and pepper|
|1||pork tenderloin, about 3/4 lb (375 g) cut into bite-size pieces|
|2 tbsp (30 ml)||extra virgin olive oil, divided|
|2 cups (500 ml)||thinly sliced leeks (white part only)|
|1 cup (250 ml)||quartered, pitted prunes|
|1 tbsp (15 ml)||each finely chopped fresh rosemary and sage leaves|
|1 cup (250 ml)||sodium-reduced chicken broth|
|1/2 cup (125 ml)||orange juice|
|2 tbsp (30 ml)||grainy Dijon mustard|
|2||cloves garlic, minced|
|1/4 cup (50 ml)||chopped fresh parsley leaves|
Cook the penne according to package directions. Drain well.
Meanwhile, stir the flour with salt and pepper to combine; add the pork and toss to coat. Heat half the oil in a large, nonstick skillet set over medium-high heat. Add the pork and brown all over; transfer to a bowl. (Discard any leftover flour.)
Add the remaining oil to the skillet and reduce the heat to medium. Add the leeks, prunes, rosemary and sage to the skillet. Sauté for 5 minutes or until tender. Whisk the chicken broth with the orange juice, mustard and garlic; add to the skillet. Bring to a boil; reduce the heat and simmer, uncovered, for 5 minutes.
Return the pork to the skillet and simmer for 2 to 3 minutes or until pork is cooked to preferred doneness. Toss the sauce with cooked penne and sprinkle with parsley to serve.