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Pork, Mushroom and Pea Linguine

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Prep Time

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½ pound linguine
1 tablespoon HOUSE OF TSANG® Stir-Fry oil
1¼ pounds HORMEL® ALWAYS TENDER® Original Flavor Pork Tenderloin, thinly sliced
1 cup sliced onion
4 clove garlic, minced
2 cups sliced fresh mushrooms
¼ cup HOUSE OF TSANG® Classic Stir Fry Sauce
1 tablespoon butter
1 cup frozen peas
Salt and freshly ground pepper, to taste


  1. In large pot of boiling salted water, cook linguine 12 to 15 minutes or until al dente; drain.

  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add pork in 2 batches; cook each 5 minutes or until browned. Remove from wok. Add onion and garlic; cook, stirring occasionally and adding extra oil if needed, 5 minutes longer or until softened. Add mushrooms. Cook, stirring occasionally, 5 minutes more or until browned.

  3. Add stir-fry sauce, butter, peas and pork to wok. Cook 2 to 3 minutes or until hot. Stir in linguine; toss to combine. Season with salt and pepper.