Publix Aprons

Pork Francese over Pesto Tortellini

Pork Francese over Pesto Tortellini
Total Time:
30 minutes


1 medium fennel bulb (or sweet onion)
1 (7.5-oz) jar marinated artichoke hearts, drained
1/4 cup all-purpose flour
1/2 teaspoon seasoned salt
1/2 cup egg substitute (or 2 eggs)
1/4 cup grated Parmesan cheese, divided
1 lb pork cubed steak (2 pieces)
2 tablespoons unsalted butter
1 tablespoon canola oil
9 oz refrigerated (or frozen) cheese tortellini
1 lemon, for juice
2 tablespoons capers
1/4 cup basil pesto


  1. Bring water to a boil for pasta. Cut fennel into quarters lengthwise and remove core; slice into thin strips (1 cup). Chop artichokes. Place flour and seasoned salt in shallow dish. Place egg and 2 tablespoons Parmesan cheese in second dish; whisk until blended. Dip pork in flour (coating both sides).
  2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place butter and oil in pan to melt. Dip pork into egg mixture (one at a time), allowing excess to drip off. Add 1 pork steak to pan (wash hands); cook 2–3 minutes on each side or until golden. Drain on paper towels. Repeat with remaining pork.
  3. Cook pasta following package instructions. Squeeze lemon for juice (2 tablespoons).
  4. Add fennel and artichokes to same sauté pan; cook and stir 2 minutes. Stir in lemon juice and capers; cook 1–2 more minutes or until lemon juice is reduced by about one-half and fennel is tender.
  5. Combine pesto and pasta until evenly coated. Cut pork into bite-size strips; top pasta with pork and fennel mixture. Sprinkle with remaining 2 tablespoons Parmesan cheese. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 700kcal; FAT 39.00g; SAT FAT 13.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 1050mg; CARB 45g; FIBER 5.00g; SUGARS 6g; PROTEIN 41g; CALC 35%; VIT A 20%; VIT C 25%; IRON 25%

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