Ingredients:
2 teaspoons fresh thyme or 2 teaspoons dried thyme
1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
1/4 teaspoon salt
1 large pork tenderloins or 2 small pork tenderloins
2 teaspoons olive oil
1 red bell peppers, sliced long
1 orange bell peppers, sliced long
1 yellow squash, cut the end’s off-stand on end and cut off bite sized chunks-turning as you go
1 zucchini, cut the end’s off-stand on end and cut off bite sized chunks-turning as you go
5 green onions, cut into 1 inch lengths
2 -3 cloves garlic, sliced thin
1 can black beans, rinsed and drained
1 can stewed tomatoes ( unseasoned)
Directions:
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.
Servings: 4-6
Time preparation: 10 min.
Time total: 55 min.