Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin (1 pound), cut into 3/4-inch cubes

  2. 3/4 cup fat-free Italian salad dressing, divided

  3. 2 large green peppers, cut into 3/4-inch pieces

  4. 2 small zucchini, cut into 1/2-inch slices

  5. 1/2 pound medium fresh mushrooms, halved

  6. 1 large sweet onion, cut into wedges

  7. 1 cup cherry tomatoes

  8. 1/4 teaspoon pepper

  9. 1/8 teaspoon seasoned salt

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, saute pork in 1/4 cup salad dressing until no longer pink. Remove and keep warm. In the same pan, cook the peppers, zucchini, mushrooms, onion, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through. Yield: 4 servings.


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