I'm always looking for ways to use up the tomatoes and peppers from our garden. And this one is just about my favorite. And it's low-fat too. Of course, it's one that my mom passed along to me.
1 lb pork tenderloin, sliced on diagonal, into 1/2" slices
1 large onion, thinly sliced
4 medium plum tomatoes, diced
1 green pepper, thinly sliced
1 yellow or red pepper, thinly sliced
Seasoning: 3/4 tsp each of oregano, rosemary, salt
1/4 tsp each of black pepper and crushed red pepper
Mix together the seasoning. Sprinkle slices of pork with 2 tsp of the seasoning and press into meat.
Heat 2 Tbs olive oil in a skillet over medium and cook the pork slices 2-3 minutes per side until slightly brown and barely pink in center. Place on a plate and set aside.
Add the onions and peppers and the rest of the seasoning to the skillet and cook for 10 minutes. Add tomatoes and let cook for 3 more minutes, or until the tomatoes have broken down.
Add pork and juices back to the skillet and let cook over low until ready to use.
Toast some crusty Italian bread (it's really good if you rub it with garlic...) and top with the meat and veggies.
*I often just use 1 red pepper instead of two peppers. And I will add extra tomatoes if I want more moisture.
*The crushed red pepper in the seasoning is kinda spicy, so leave it out or reduce it if you don't like so much heat.