Kristi's Pork Cacciatore
By: Kristi Rimkus
Published: Friday, June 10, 2011 - 6:19am

Ingredients




32 ounces fire roasted tomatoes, canned
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
10 ounces mushroom, sliced
1/2 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

Preparation

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.

About


This twist on the typical chicken cacciatore uses leftover pork to create a healthy, delicious meal.