Pork Francese Over Pesto Tortellini Recipe

Name: Pork Francese Over Pesto Tortellini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fennel bulb medium; 1 jar artichoke hearts drained, 7.5 oz jar; 1/4 cup flour; 1/2 teaspoon seasoned salt; 2 eggs or 1/2 cup egg substitute; 1/4 cup cheese parmesean, grated, divided; 1 pound pork cubed steak 2 pieces; 2 tablespoons unsalted butter; 1 tablespoon canola oil; 9 ounces cheese tortellini refridgerated, or frozen; 1 lemon for juice; 2 tablespoons capers; 1/4 cup basil pesto

Servings: persons

1 fennel bulb medium
1 jar artichoke hearts drained, 7.5 oz jar
1/4 cup flour
1/2 teaspoon seasoned salt
2 eggs or 1/2 cup egg substitute
1/4 cup cheese parmesean, grated, divided
1 pound pork cubed steak 2 pieces
2 tablespoons unsalted butter
1 tablespoon canola oil
9 ounces cheese tortellini refridgerated, or frozen
1 lemon for juice
2 tablespoons capers
1/4 cup basil pesto

1
Bring water to 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 saute 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 pork steak to pan; cook 2-3 minutes on each side or until golden. Drain on paper towels. Repeat with remaining pork.
3
Cook pasta following package instructions.
4
Squeeze lemon for juice (2 tablespoons) Add fennel and artichokes to same saute pan; cook and stir 2 minutes. Stir in lemon juice and capers; cook 1-2 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

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 fennel bulb medium, 1 jar artichoke hearts drained, 7.5 oz jar, 1/4 cup flour, 1/2 teaspoon seasoned salt, and more.

Yes, Pork Francese Over Pesto Tortellini falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Francese Over Pesto Tortellini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions