“It’s another kind of recipe that usually served with salad and vegetables.”

INGREDIENTS      

1 – 12 ounce pork loin tenderloin, cut into eight 1/4 inch slices
1/8 tsp. kosher salt
1/8 tsp. black pepper
2 tsp. olive oil
2 medium onions, cut into thin wedges
2 medium green bell peppers, cut into thin bite size pieces
1/2 cup sliced fresh mushrooms
2 cloves garlic, minced
1/2 tsp. ground cumin
1/3 cup chopped pimiento stuffed green olives

DIRECTIONS      

• Lightly coat a large skillet with nonstick cooking spray.
• Heat over medium high heat.
• Season pork slices with salt and pepper.
• Cook half of the pork slices at a time in skillet for 2 to 3 minutes or until meat is browned and juices run clear, turning once.
• Remove slices form skillet and keep warm.
• Add olive oil to skillet; heat over medium high heat.
• Cook onions, sweet peppers, mushrooms, garlic, and cumin in skillet about 4 minutes or until tender crisp.
• Stir in olives.
• Heat through.
• Serve vegetable mixture with pork slices.