Peanut Pork and Broccoli Pasta

• boneless pork lointhinly sliced16 oz
• broccoli florets16 oz
• whole-wheat pasta10 oz
• peanutscoarsely chopped2 oz
• red onionthinly sliced1/2
• cooking oil4 tsp
• garlic powder1 tsp
• brown sugar4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the pork and red onion, and coarsely chop the peanuts. Do not rinse the pork. Pat the pork dry, season it with the kosher salt and black pepper, and wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Cook the whole-wheat pasta in salted water until al dente, starting to taste 2 minutes before the package time. Drain it, reserving a small splash of pasta water.
3. 3Heat the cooking oil in a large skillet over medium-high heat until shimmering. Add the pork in a single layer and sear for 2-3 minutes per side, until browned and the thickest pieces reach 145°F (63°C). Transfer the pork to a clean plate, then rest at least 3 minutes before slicing.
4. 4Add the onion and broccoli to the skillet, season with a small pinch of salt, and stir-fry for 4-5 minutes, until the onion is softened and the broccoli is crisp-tender.
5. 5Lower the heat to medium. Stir the garlic powder and brown sugar with the reserved pasta water, then add the mixture and the pasta to the skillet. Toss for 1-2 minutes, until the sauce lightly coats the pasta and the pan is fragrant.
6. 6Return the pork and any collected juices to the skillet, toss with the peanuts, and heat for 1-2 minutes, until everything is hot and the sauce clings to the pasta. Taste and adjust with salt and pepper.