• 12 ounces pork tenderloin, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 12 ounces portobello mushrooms, sliced
  • 2 medium tomatoes, cut into wedges
  • 1 medium yellow squash or zucchini, sliced
  • 1 medium green bell pepper, sliced
  • 1 large carrot, sliced
  • 1 small red onion, sliced
  • 8 ounces rotini, cooked, cooled
  • 1/2 to 3/4 cup reduced-fat Italian dressing
  • Lettuce leaves, as garnish


  1. Cut pork slices into 1/4-inch strips; cook in oil in large skillet 2 to 3 minutes. Add mushrooms and cook until tender, about 5 minutes.
  2. Combine pork mixture, vegetables, pasta in bowl; pour Italian dressing over and toss. Arrange lettuce on salad plates; spoon salad over.

Recipe Yield: 4 Servings

Nutritional Information Per Serving:

Calories: 312
Fat: 10 grams
Sodium: 300 milligrams
Cholesterol: 51.1 milligrams
Protein: 24.8 grams
Carbohydrates: 30 grams

Diabetic Exchanges

3 Vegetable, 1 Bread, 3 Meat

Book Title: 1,001 Recipes For People with Diabetes

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