Italian Pork, Squash and Tomatoes

Kitchen Tested
  • Yield 6 servings

Fresh vegetables cooked together from a wonderful sauce full of flavor.


2 pounds pork tenderloin, trimmed and cut into 1 1/2-inch cubes
2 cups sliced yellow squash (about 3 squash)
1 large zucchini, sliced
1 green bell pepper, seeded and coarsely chopped
1 onion, coarsely chopped
1 teaspoon minced garlic
4 large Roma (plum) tomatoes, quartered
1 teaspoon dried basil
1 teaspoon dried oregano
1 (28-ounce) can no-salt-added whole tomatoes, crushed, with their juices
6 cups cooked rice


  1. Heat a large skillet with nonstick cooking spray over high heat and add pork, squash, zucchini, green pepper, onion, garlic, tomatoes, basil and oregano.
  2. Stir for 10 minutes as veggies become tender and meat browns.
  3. Add crushed tomatoes and simmer for 20 minutes until meat is done cooking and vegetables are fork tender.



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