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Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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. Sprinkle 3/4 teaspoon salt and the pepper over pork. 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 3-4 minutes or till thickened, stirring occasionally.
NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol75mg25% |
Sodium950mg40% |
Potassium920mg26% |
Protein26g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate15g5% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A20% |
Vitamin C80% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.