Ingredients

1 Tbsp olive oil

3/4 lb pork tenderloin, cut into strips

1 medium onion cut into wedges

1 small red bell pepper cut into strips

2 garlic cloves, minced

2 cups frozen whole kernal corn, thawed

1 (15oz) can black beans, drained, rinsed

1 small zucchini, chopped

1/2 cup chuncky-style salsa

Preparation

  1. heat oil in large skillet over medium-high heat. Add pork, onion, bell pepper and garlic; cook and stir 6 to 8 minutes or until pork is no lnger pink and vegetables are crisp-tender.
  2. Stir in corn, black beans, zucchini and salsa; cover and simmer 5 minutes or until zucchini is crisp-tender and flavors are blended. If desired, season with salt and pepper to taste.