Stir Fried Pork and Vegetables
|Cipolline onions/6 shallots / 1 dozen boiling / pearl onions / 1/2 yellow onion||8 , boiling|
|Brussel sprouts||12 , outside leaves removed and cut into quarters|
|Garlic||2 Clove (10 gm), thinly sliced (Or To Taste)|
|Olive oil||1 Teaspoon|
|Cauliflower||2 Cup (32 tbs), cut into small florettes|
|Garlic cloves||2 , sliced thinly|
|Pork tenderloin/Other meat off the bone||4 Ounce, cut into strips|
|Whole wheat angel hair pasta||5 Ounce (Hodgson Mills)|
|Grated pecorino romano cheese/Cheese||1 Cup (16 tbs)|
Bring large saute pan up to med.high heat and add a few turns of olive oil. Add meat, garlic, brussles sprouts, cauliflower and onion. Stir and toss. Add a sprinkle of salt and pepper. Add a touch more olive oil if needed. When veggies begin to carmelize, cover pan, set heat to low and allow to cook for 5 min. Remove cover, stir and toss everything and leave the top off if the veggies are beginning to sweat to allow the moisture to evaporate. Cover and repeat until veggies are nicely carmelized.
In the meantime, put pasta into a pan of boiling water and cook to your preferred doneness. Drain, return the pasta to the pan and add a small pat of butter and toss. Then add the grated cheese and a pinch of salt. Toss again and cover to allow the cheese to melt.
Serve the veggies over the pasta.
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Calories 715 Calories from Fat 279
% Daily Value*
Total Fat 29 g44.8%
Saturated Fat 11.9 g59.6%
Trans Fat 0 g
Cholesterol 101.7 mg33.9%
Sodium 1800 mg75%
Total Carbohydrates 79 g26.5%
Dietary Fiber 15.9 g63.8%
Sugars 12.1 g
Protein 50 g99.7%
Vitamin A 17.5% Vitamin C 257.4%
Calcium 79% Iron 22.2%
*Based on a 2000 Calorie diet