BBQ Pork Tenderloin and Mango Pasta

Amount Per Serving
Calories 400		Calories from Fat 63
% Daily Value*
Total Fat 7g		11%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 35mg		12%
Sodium 170mg		7%
Total Carbohydrate 61g		20%
	Dietary Fiber 5g	20%
	Sugars 14g
Protein 20g		40%

Vitamin A 50%		Vitamin C 170%
Calcium 2%		Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

An unusual combination makes a very flavorful and unique dish.

3 pounds Barilla pasta

3 pounds cut into 1/2-inch cubes pork tenderloin

12 ounces barbecue sauce

1/2 cup olive oil

1 1/2 pounds finely diced onion

3 tablespoons minced garlic

22 ounces cherry tomatoes, small, whole

54 ounces diced red, yellow and orange bell peppers

6 minced jalapeños

1 1/2 pounds peeled and diced mangos

24 ounces white wine

1 1/2 ounces chopped fresh cilantro

As needed grated parmesan cheese

Instructions

Mix the cubed pork with the barbecue sauce. Cover and refrigerate for 3 to 4 hours before cooking.
Parcook the Barilla pasta for half the time indicated on the package. Drain and rinse with cool water.
Toss with olive oil just to coat. Cover and refrigerate until needed (3 to 4 hrs).
Sauté the onions and garlic in the oil until translucent. Add the pork and sauce and sauté until it is about half cooked.
Add the mangos and sauté for 2 to 3 minutes. Add the wine and cilantro and sauté for 3 to 4 minutes until well combined. Season to taste with salt and pepper.

For each serving, to order: Combine 1 cup pasta and 1½ cups sauce in a pan and bring to a simmer. Heat through and garnish with Parmesan, if desired.