Olive & Pepper Pork
Serve with your favorite salad and vegetables.

• 1 - 12 ounce pork loin tenderloin, cut into eight 1/4 inch slices
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 teaspoons 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 teaspoon ground cumin
• 1/3 cup chopped pimiento stuffed green olives

Lightly coat a large skillet with nonstick cooking spray. Heat over medium high heat. Seaspon 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.

Per Serving: 177 Calories; 7g Fat (33.4% calories from fat); 1g Saturated Fat; 19g Protein; 10g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 204mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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