Use the flavors of the summer for this skillet dinner. Serve with garlic sticks and a mixed green salad.

Italian Pork Skillet

1 pound pork tenderloin
1 small eggplant
1 medium summer squash
2 tablespoons olive oil, divided use
3/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, minced
1 medium onion, thinly sliced
1 small red pepper, cut into thin strips
1 teaspoon Italian seasonings
3/4 teaspoon salt
1/3 cup water
1 teaspoon cornstarch

1. Partially freeze tenderloin; cut pork diagonally into 1/4-inch thick slices; quarter the slices.
2. Cut squash lengthwise in half. Place on flat sides and cut crosswise into 1/4-inch-thick slices.
3. In a skillet, brown half the pork in 1 tablespoon hot olive oil, stirring constantly; remove from pan. Add the remaining pork; cook, stirring constantly till pork is browned. Remove pork and sprinkle 3/4 teaspoon salt and the pepper.
4. Place the remaining olive oil, eggplant and minced garlic in skillet and cook over medium-high heat for 3 minutes.
5. Add squash, onion, red pepper, Italian seasoning, and 3/4 teaspoon salt; cook for 7 minutes, stirring occasionally.
6. Combine water and cornstarch; stir into vegetables.
7. Return pork to skillet and cook for 3 to 4 minutes or till thickened, stirring occasionally.

Serves 4.

Nutrition Facts: Calories 243 calories Protein 26 grams Fat 10 grams Sodium 861 milligrams Cholesterol 67 milligrams

Recipe provided courtesy of Pork: The Other White Meat.