Recipe: Italian Pork Skillet (using pork tenderloin, eggplant and summer squash)

ITALIAN PORK SKILLET

"Use the flavors of the summer for this skillet dinner. Serve with garlic bread sticks and a mixed green salad."

1 pound pork tenderloin
1 small eggplant
1 medium summer squash
2 tablespoons olive oil, divided use
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
1 medium onion, thinly sliced
1 small red bell pepper, cut into thin strips
1 teaspoon Italian seasoning
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. 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 1/3 cup water and cornstarch; stir into vegetables. Return pork to skillet and cook for 3-4 minutes or till thickened, stirring occasionally.

Makes 4 servings
Source: National Pork Board