Ingredients
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2 teaspoons fresh thyme or 2 teaspoons dried thyme
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1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
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1/4 teaspoon salt
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1 large pork tenderloin or 2 small pork tenderloin
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2 teaspoons olive oil
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1 red bell pepper, sliced long
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1 orange bell pepper, sliced long
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1 yellow squash, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
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1 zucchini, cut the end's off-stand on end and cut off bite sized chunks-turning as you go
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5 green onions, cut into 1 inch lengths
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2 -3 cloves garlic, sliced thin
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1 can black beans, rinsed and drained
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1 can stewed tomatoes (unseasoned)
Instructions
- Combine the thyme, pepper and salt.
- Roll the pork, pressing the mixture into it.
- Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
- Remove from the skillet, place on a cutting board and cover with foil to keep warm.
- In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
- Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
- Spoon into a large serving plate-slice the pork thin and place on top.
- A few thyme sprigs is a nice touch.