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Pork Primavera
3-13-2008

Garden fresh vegetables and pork over pasta. Serve with foccacia bread and fresh fruit.

Ingredients:
1 pound pork tenderloin, cut into 2 x 1/2 x 8-inch strips
2 cloves garlic, minced
1 tablespoon olive oil
4 green onions
1 zucchini grated into coarse pieces
1/2 pound fresh peapods
8-10 cherry tomatoes, halved and drained
1/2 teaspoon oregano
1/2 cup dry white wine
1/4 cup grated Romano or Parmesan cheese
2 cups hot cooked fettucine
Preparation:
1 In a large frypan, saute garlic and pork strips in oil until lightly browned.
2 Add vegetables and seasonings.
3 Simmer for 4-5 minutes, stirring, until moisture is almost gone.
4 Add wine and simmer to reduce liquid.
5 Pour over pasta.
6 Toss all together with cheese.
7 Serve immediately.
Nutrion:
Calories: 350 calories; Protein: 32 grams; Fat: 10 grams; Sodium: 140 milligrams;
Cholesterol: 80 milligrams; Saturated Fat: 3 grams; Carbohydrates: 80 grams; Fiber: 4 grams

Courtesy of:
National Pork Board

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