Skillet Pork Tenderloin
3 tbsp. olive oil, divided
3/4 to 1 lb. pork tenderloin, trimmed and cut into chunks
1 medium onion, cut into wedges
1/2 each red and green bell pepper, cut into strips
2 cloves garlic, minced
1 26 oz. jar pasta sauce
1/4 tsp. thyme leaves
1/2 lb. uncooked Rotelle
In a medium skillet heat 2 tbsp. oil. Add pork, onion, peppers and garlic. Cook, stirring occasionally, until pork is browned and vegetables are tender.
Stir in pasta sauce and thyme leaves. Simmer, uncovered, until pork is cooked thoroughly for about 20 minutes, stirring occasionally.
Prepare Rotelle and drain. Toss with remaining 1 tbsp. oil. Serve with sauce and garnish as desired. Serve immediately. Refrigerate any leftovers.