Pasta Caponata With Pork

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Bertolli
Nutrition per serving    (USDA % daily values)
CAL
194
FAT
31%
CHOL
106%
SOD
6%

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Ingredients for 6 servings

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

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