Recipe Details

Pork Primavera

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


1 pound pork tenderloin, cut into 2 x 1/2 x 8-inch strips
2 cloves garlic, minced
1 tablespoons olive oil
4 green onions, sliced
1 zucchini, grated into coarse pieces
1/2 pound pea pods
8-10 cherry tomatoes, halved and drained
1/2 teaspoon oregano
1/2 cup dry white wine
1/4 cup Romano cheese, OR Parmesan cheese, grated
2 cups fettuccine, cooked

Cooking Directions

In a large frypan, saute 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.

Serves 4

Serving Suggestions

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

Nutrition Information

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

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.

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About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.

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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.

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