Pork Primavera

Sautéed garlic and pork topped with vegetables fresh from the garden—it's the perfect dish for spring.

primavera with pork, tomatoes, and pea pods

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!

SUPPORT THE POST

Here’s a meal made for spring: garden-fresh vegetables with sautéed garlic and pork over pasta. Serve with focaccia bread, and enjoy fresh fruit for dessert.


Pork Primavera

(Makes 4 servings)

Prep Time: 15 minutes
Cook Time: 15 minutes

primavera with pork, tomatoes, and pea pods

Ingredients

  • 1 pound pork tenderloin, cut into 2-by-½-by-8-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 green onions, sliced
  • 
1 zucchini, grated into coarse pieces
  • 
½ pound fresh pea pods
  • 
8–10 cherry tomatoes, halved and drained
  • ½ teaspoon oregano
  • 
½ cup dry white wine
  • 
¼ cup Romano cheese or Parmesan cheese, grated
  • 2 cups fettucine, cooked

Directions

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

Nutrition Facts

Per serving


Calories: 350
Total fat: 10 g
Saturated fat: 3 g
Carbohydrate: 80 g
Fiber: 4 g
Protein: 32 g
Sodium: 140 mg


Recipe and photo courtesy of the National Pork Board.

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now

Recommended