| 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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