Based on 7 reviews


  • Serves 6
  • |
  • prep time: 20 minute(s)
  • |
  • cook time: 25 minute(s)
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

  • Heat 1 teaspoon Olive Oil in 12-inch 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.
  • 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.

Nutrition Information per serving
Calories 500, Calories From Fat 110, Saturated Fat 3g, Trans Fat 0g, Total Fat 12g, Cholesterol 75mg, Sodium 510mg, Total Carbohydrates 65g, Sugars 18g, Dietary Fiber 12g, Protein 35g, Vitamin A 15%, Vitamin C 20%, Calcium 8%, Iron 30%