Pork Primavera
Here's a delicious way to make use of your end-of-summer bounty: serve fresh veggies and pork over pasta.
Ingredients
- 1 lb pork tenderloin, cut into 2 1/2 8-inch strips
- 2 cloves garlic, minced
- 1 Tbs olive oil
- 4 green onions, sliced
- 1 zucchini, grated into coarse pieces
- 1/2 lb fresh peapods
- 8-10 cherry tomatoes, halved and drained
- 1/2 tsp oregano
- 1/2 cup dry white wine
- 1/4 cup Romano cheese, or Parmesan cheese, grated
- 2 cups fettuccine, hot cooked
Directions
- In a large fry pan, sauté garlic and pork strips in oil until lightly browned. Add vegetables and seasonings. Simmer for 4-5 minutes, stirring, until moisture is almost gone. Add wine and simmer to reduce liquid. Pour over pasta. Toss all together with cheese. Serve immediately.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with foccacia bread and fresh fruit.
Nutrition Facts
Calories 350
Calories from Fat 59 (17%)
(15%)Total Fat 10g
(15%)Saturated Fat 3g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(27%)Cholesterol 80mg
(6%)Sodium 140mg
(0%)Potassium 0mg
Total Carbohydrate 80g
(16%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(64%)Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.