Garden fresh vegetables and pork with pasta. Serve with warm foccacia bread and fresh fruit.
1 pound pork tenderloin, cut into 2x1/2x8-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
- In a large frypan, saute garlic and pork strips in oil until lightly browned.
- Add vegetables and seasonings. Simmer for 4 to 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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.