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

Pork Primavera

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, sliced
1 zucchini, grated into coarse pieces
1/2 pound fresh pea pods
8 to 10 cherry tomatoes, halved and drained
1/2 teaspoon oregano
1/2 cup dry white wine
1/4 cup freshly grated Romano or Parmesan cheese
2 cups hot cooked fettucine

1. In a large frypan, saute garlic and pork strips in oil until lightly browned.
2. Add vegetables and seasonings. Simmer for 4 to 5 minutes, stirring, until moisture is almost gone.
3. Add wine and simmer to reduce liquid. Pour over pasta. Toss all together with cheese. Serve immediately.

Serves 4.

Recipe and photograph provided courtesy of Pork, Be Inspired®.