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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 peapods
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.

Nutrition Facts
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

Recipe and photograph provided courtesy of Pork, The Other White Meat.

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