Italian Pork, Squash and Tomatoes

  • Yield: 6 servings


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

Recipe reprinted with permission from One-Dish Favorites (Holly Clegg, 1997). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 462
  • Fat 7.8g
  • Saturated Fat 2.6g
  • Cholesterol 90mg
  • Sodium 83mg
  • Carbohydrate 57.4g
  • Protein 38.5g