Source: dLife

Seasoned pork tenderloin with sweet pepper and stuffed olives.

Servings

12 oz Pork, tenderloin, lean, raw , cut into 8 slices
0.12 tsp salt
0.12 tsp black pepper
1 cooking spray
2 tsp olive oil
2 medium onions , cut into thin wedges
2 large green bell peppers , cut into thin bite-size strips
0.5 cup fresh mushroom slices
0.5 tsp ground cumin
2 medium garlic cloves , minced
3 oz Olives, green, manzanilla, stuffed , chopped

1 Place each pork slice between 2 sheets of plastic wrap. Using the heel of your hand, press lightly to 1/8-inch thickness.
2 Remove plastic wrap. Season the pork slices with salt and pepper.
3 Lightly coat a large nonstick skillet with cooking spray; heat over medium-high heat.
4 Cook half of the pork slices at a time in skillet for 2 to 3 minutes or until meat is brown and juices run clear, turning once. Remove meat from skillet and keep warm.
5 Add oil to skillet; heat over medium-high heat. Cook onions, sweet peppers, mushrooms, cumin, and garlic in hot oil for about 4 minutes or until crisp-tender.
6 Stir in olives; heat through. Serve vegetable mixture with pork slices.

Pimiento-stuffed olives are often sold already chopped for ease. Look for "salad olives" on the label.