Ingredients
1 pork tenderloin (1 pound), cut into 3/4-inch cubes3/4 cup fat-free Italian salad dressing, divided2 large green peppers, cut into 3/4-inch pieces2 small zucchini, cut into 1/2-inch slices1 large sweet onion, cut into wedges1/2 pound medium fresh mushrooms, halved1 cup cherry tomatoes1/4 teaspoon pepper1/8 teaspoon seasoned salt
Preparation
In a large cast-iron or other heavy skillet, cook pork over medium-high heat in 1/4 cup salad dressing until no longer pink. Remove from pan.
In same pan, cook peppers, zucchini, onion, mushrooms, tomatoes, pepper and seasoned salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.
