Southwestern Pork
and Black Bean Stir-Fry

1 tbsp olive or vegetable oil 
3/4 lb pork tenderloin, 
cut into 2 X 1/2 X 1/4-inch strips 
1  medium onion, cut into thin wedges 
1  small red bell pepper, 
cut into strips 
2  garlic cloves, minced 
2 cup frozen whole kernel corn, thawed 
15 oz 1 can black beans, 
drained, rinsed 
1  small zucchini, chopped 
1/2 cup chunky-style salsa 

Heat oil in large 
nonstick skillet over 
medium-high heat until hot. 
Add pork, onion, bell pepper 
and garlic, cook 
and stir 6 minutes or 
until pork is no longer pink
and vegetables are crisp-tender.
Stir in corn, beans, zucchini 
and salsa, cover and 
simmer 5 minutes or 
until zucchini is crisp-tender 
and flavors are blended. 
If desired, 
season with salt and pepper 
to taste. 

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