| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | California | Grapes, Quick, Entrees, Meat | 4 | Servings |
INGREDIENTS
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | Dried ground sage |
| 1/4 | ts | Pepper |
| 12 | oz | Lean pork tenderloin; cut in half-inch thick slices |
| 1 | tb | Olive oil |
| 1 1/2 | c | Sliced mushrooms |
| 1 | c | Sliced onions |
| 1 | c | Seedless grapes; halved |
| 1/2 | c | Water |
| 1/4 | c | Dry white wine |
| 2 | tb | Chopped parsley |
| 1 | ts | Grated lemon peel |
| Angel hair pasta; cooked and drained and kept warm |
INSTRUCTIONS
Mix flour and seasonings; coat pork with mixture. Brown pork in oil in nonstick skillet; remove from skillet. Saute mushrooms and onions in same skillet. Add water and wine; bring to a boil. Return pork to the sauce; add grapes and heat thoroughly. Combine parsley and lemon peel; mix well. Sprinkle over pork slices. Serve with or over pasta. Makes 4 servings. Nutritional Analysis Per Serving: 240 Cal., 20 g pro., 10 g fat (36% Cal. from fat), 16 g Carb., 51 mg Chol., 1.5 g fiber and 303 mg sodium. California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet. Notes: An elegant, yet hearty meal you can make in 30 minutes or less. >From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997 : Fast Lowfat Fresh Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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