Italian Pork Skillet

• 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.

pork tenderloin, eggplant small, olive oil, salt, pepper, garlic, onion, red bell pepper, italian seasoning, salt, water, cornstarch

Taken from www.yummly.com/recipe/Italian-Pork-Skillet-2248353 (may not work)