Pork Linguine Toss Recipe

INGREDIENTS

• 8 ounces uncooked linguine
• 1 medium sweet red pepper, julienned
• 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 3/4 pound honey-mustard center cut pork loin fillet, cut into 1/2-inch strips
• 2 teaspoons California Olive Ranch® Olive Oil
• DRESSING:
• 1/2 cup California Olive Ranch® Olive Oil
• 4-1/2 teaspoons Dijon mustard
• 1 tablespoon cider vinegar
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper