Source: dLife

A summer specialty one-dish skillet with pork, squash, pepper, tomatoes, and herbs.

Servings

2 lb Pork, tenderloin, lean, raw , trimmed of fat, cut into 1 ½-inch cubes
2 cup sliced summer squash (about 3 squash)
1 large zucchini , sliced
1 chopped green bell peppers , seeded and coarsely chopped
1 medium onions , coarsely chopped
1 tsp minced garlic
4 roma tomatoes , quartered
1 tsp ground basil leaves
1 tsp oregano leaves
28 oz canned unsalted diced tomatoes

1 Heat a large skillet coated with nonstick cooking spray over high heat, and add the pork, squash, zucchini, green pepper, onion, garlic, tomatoes, basil, and oregano, and cook, stirring, until the meat begins to brown and the vegetables are crisp-tender, about 10 minutes.
2 Add the diced tomatoes and continue cooking, covered, over medium heat until the meat is done and the vegetables are tender, about 20 minutes.

Use any seasonal squash.