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Directions:
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. Remove pork and sprinkle 3/4 teaspoon salt and the pepper.
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 to 4 minutes or till thickened, stirring occasionally.
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