Zucchini and pork w/ garlic

8 servings

Ingredients

Quantity Ingredient
1½ pounds Pork tenderloin; thin slices
1 cup Garlic cloves; minced
Salt to taste
1 large Onion; chopped
1 cup Tomato puree
1 tablespoon Chili powder
2 mediums Zucchini; cut into 1-inch
. thick slices
1 cup Corn kernals
1 cup Monterey Jack cheese;
. shredded

Directions

Place the pork in a heavy, oval casserole and cook over high heat until browned. When almost brown, sprinkle with the garlic and salt.

Toss and add the onion and tomato puree. Cover, reduce heat to low and cook 1 hour; slow cooking will keep the garlic from overpowering the dish.

Add the chili powder, zucchini and corn, cover and cook 20 minutes more. Cover with shredded cheese, which will melt on top. Serve hot.

From "Eggplant & Squash" by Sheryl London (Atheneum, 1976) ** Houston Chronicle - Food section - 9 August 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-18-95

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