Greek Pasta Pork Loin will make you feel like you’re on the sun-soaked shores of Greece. It combines succulent HORMEL® Greek Inspired Dry Seasoned Loin Filet with the freshness of Mediterranean ingredients. Close your eyes and let your tastebuds transport you.
Ingredients
| 1 | (1.5-pound) HORMEL® Greek Inspired Dry Seasoned Loin Filet |
| 1 | (1-pound) box penne pasta |
| ½ | medium red onion, thinly sliced |
| ½ | cup pitted Kalamata olives |
| ½ | cup sundried tomato slices, drained |
| ½ | English cucumber, sliced |
| ⅓ | cup pepperoncini slices, drained |
| ½ | cup chopped fresh parsley leaves |
| ⅓ | cup feta cheese crumbles |
| Greek or lemon vinaigrette | |
| Fresh thyme leaves, for garnish |
Directions
Cook pork loin according to package directions. Let stand 10 minutes and slice.
Cook pasta according to package directions. Rinse in cold water, drain and transfer to large bowl.
Add onion and next 6 ingredients to pasta, tossing to combine. Drizzle with desired amount of vinaigrette. Season with salt and pepper to taste. Top with pork loin slices.