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Zesty Pork Tenderloin & Vegetable Skillet

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Zesty Pork Tenderloin & Vegetable Skillet recipe
photo by:
kraft
Tenderloin of pork is cooked with the spices, vinegar and oil used in flavoring an escabeche.
time
prep:
10 min
total:
32 min
servings
total:
4 servings, about 3/4 cup each
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What You Need

1/2
cup KRAFT Zesty Italian Dressing, divided
1
lb. pork tenderloin, cut into 1/4-inch-thick slices
1
cup chopped onions (about 1 medium)
1-1/2
cups diagonally sliced carrots (1/4 inch thick)
1/3
cup pickled jalapeños and carrots, coarsely chopped
3
slices OSCAR MAYER Baked Cooked Ham, chopped

Make It

HEAT 1/4 cup of the dressing in large skillet on medium heat. Add half of the pork slices; cook 2 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Repeat with remaining pork slices.

ADD remaining 1/4 cup dressing to skillet. Add onions and carrots; cook 5 min. or until vegetables are crisp-tender, stirring occasionally.

RETURN pork to skillet. Add remaining ingredients; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until pork is cooked through.

Kraft Kitchens Tips

Variation Zesty Chicken & Vegetable Skillet
Prepare as directed, substituting 1 lb. boneless skinless chicken breasts, cut into 1/4-inch-thick slices, for the pork tenderloin.
Substitute
Substitute 4 boneless pork chops, 1/2-inch thick (1 lb.) for the pork tenderloin and increase cooking time to 4 min. on each side.
K:53083v0E:105183
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