Ingredients for 4 servings:
1. 2 teaspoons fresh thyme or 2 teaspoons dried thyme
2. 1 teaspoon cracked black pepper or 1 1/2 teaspoons fresh ground pepper
3. 1/4 teaspoon salt
4. 1 large pork tenderloin or 2 small pork tenderloin
5. 2 teaspoons olive oil
6. 1 red bell pepper, sliced long
7. 1 orange bell pepper, sliced long
8. 1 yellow squash, cut the end’s off-stand on end and cut off bite sized chunks-turning as you go
9. 1 zucchini, cut the end’s off-stand on end and cut off bite sized chunks-turning as you go
10. 5 green onions, cut into 1 inch lengths
11. 2 -3 cloves garlic, sliced thin
12. 1 can black beans, rinsed and drained
13. 1 can stewed tomatoes (unseasoned)
Directions:
1. Combine the thyme, pepper and salt.
2. Roll the pork, pressing the mixture into it.
3. Cook the tenderloin in oil, in a large-cast iron if you have it-skillet on medium heat until done-about 30 min.
4. Remove from the skillet, place on a cutting board and cover with foil to keep warm.
5. In the same skillet, same heat cook the remaining ingredients except beans and tomatoes to preference-we like the veg a bit underdone.
6. Add the beans and tomatoes and remaining thyme and heat through, about 4-5 min.
7. Spoon into a large serving plate-slice the pork thin and place on top.
8. A few thyme sprigs is a nice touch.