Fresh bell peppers and green onions are the perfect complement for sweet (and convenient!) stir-fry sauce and hearty pork.
12 oz linguine
1 bunch green onions
1 red or green bell pepper
1 (3/4 lb) pork tenderloin
1 tsp five-spice powder
2 tbsp vegetable oil
1/4 cup stir-fry sauce
2 tbsp white vinegar
Cook the linguine according to package directions. Drain, reserving ¼ cup pasta water.
Meanwhile, thinly slice the green onions. Remove seeds from the bell pepper and chop. Slice the pork into ½-inch-thick medallions. Season with the five-spice powder, salt, and pepper.
In a deep 12-inch skillet, heat the oil on medium-high. Add pork slices and cook 3–4 min. per side, until cooked through. Transfer to a plate. To same skillet, add bell peppers and green onions. Cook 5–8 min., until peppers are tender, stirring often. Add the stir-fry sauce and vinegar. Cook 1 min. Remove from heat.
To skillet, add cooked linguine and reserved pasta water. Toss to combine. Divide among 4 bowls. Slice the pork into strips and serve on top of noodles.
Garnish with fresh cilantro for a pop of freshness.