• 1 pound pork tenderloin
  • 1 eggplant (small)
  • 1 summer squash (medium)
  • 2 tablespoons olive oil (divided)
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic (minced)
  • 1 onion (medium, thinly sliced)
  • 1 red bell pepper (small, cut into thin strips)
  • 1 teaspoon italian seasoning
  • 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. 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.
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