I’ve had fun with Joy Bauer’s recipes, but now it’s time to create a few family pleasing meals of my own like this pork cacciatore.
Pork Cacciatore? It’s true that most cacciatore recipes use chicken, but I had leftover pork, so pork tenderloin went into the pot.
The key to this dish is fire roasted tomatoes. They enhance this healthy recipe with a slightly smoky flavor that works well with mushrooms, garlic and oregano. All I had to do was bring quinoa pasta to a boil, then add tender pork to my tomatoes and mushrooms. See? Pork Cacciatore! Delish and I didn’t waste that leftover pork, so thrifty too.
Happy, healthy cooking!
Thank you Joy! Your latest cookbook inspires me to continue to work on creating healthy meals for myself, friends and family. I hope it inspires the following winners too . . .
- 32 ounces fire roasted tomatoes, canned
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 10 ounces mushroom, sliced
- ½ cup red wine
- 2 tablespoons oregano, fresh minced
- 1 large bay leaf
- 12 ounces pork tenderloin, cooked and cubed
- 6 ounces quinoa fettuccini, cooked and drained
- 4 tablespoons Parmesan cheese, shredded
- 1. Heat olive oil in a large saucepan over medium heat, and add onion and garlic. Cook for 4 - 5 minutes to soften, then add tomatoes and bay leaf and cook for 20 minutes to reduce.
- 2. Add cooked pork, mushrooms, wine and oregano and cook another 10 minutes.
- 3. Remove bay leaf and top fettuccini with sauce and Parmesan cheese.
Nutrition Per Serving
Calories: 253, Weight Watchers PointsPlus 10
Total Fat: 9.17g
Total Carbs: 59.84g
Dietary Fiber: 9.47g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.