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