Pasta Caponata with Pork Recipe serves: 6
Prep Time 20 Minutes
Cook Time 25 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 500
Calories from Fat 110
Total Fat 12 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 510 mg
Total Carbs 65 g
Dietary Fiber 12 g
Sugars 18 g
Protein 35 g
Vitamin A 15 %
Vitamin C 20 %
Calcium 8 %
Iron 30 %

Pasta Caponata with Pork

Ingredients

  • 4 tsp. Bertolli® Classico™ Olive Oil, divided
  • 1 1/2 lbs. pork tenderloin, cut into bite-size pieces
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces
  • 2 stalks celery, sliced
  • 2 Tbsp. golden raisins, chopped (optional)
  • 2 Tbsp. balsamic vinegar
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 12 ounces whole wheat linguine, cooked and drained

Directions

  1. Heat 1 teaspoon Olive Oil in large nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
  2. Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.

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