Italian Pork Skilfeet
|Pork tenderloin||1 Pound|
|Summer squash||1 Medium|
|Olive oil||2 Tablespoon, divided|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Medium, thick sliced|
|Red pepper||1 Small, cut into thin strips|
|Italian seasoning||1 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
Partially freeze tenderloin cut pork diagonally into 1/4 inch thick slices; quarter the slices.
Cut squash lengthwise in 1/2 place on flat sides and cut crosswiseiinto 1/4 inch thick slices.
In a skillet, brown 1/2 the pork in 1 tbs.hot olive oil, stirring constantly; remove from pan.
Add the remaining pork; cook, stirring constantly till pork is browned.
Sprinkle 3/4 tsp.salt and the pepper over pork.
Place the remaining olive oil, eggplant and minced garlic in skillet and cook over medium low heat for 3 minutes.
Add squash, onion, red pepper.
Italian seasoning, and 3/4 tsp. 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.