Italian Pork Skillet

[Chef]

1 pound pork tenderloin
1 small eggplant
1 medium summer squash
2 tablespoons olive oil, divided
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 seasoning
3/4 teaspoon salt
1/3 cup water
1 teaspoon cornstarch
Servings: 4
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.

2. 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.

3. 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.


Preparation Time: 20 minutes

Cuisine: Italian