You will need a boneless pork loin (local Polish butcher under 4$). Fresh green zucchini, jarred roasted red peppers, jarred sun dried tomatoes, and orange /ginger wok sauce (Aldi). Start by boiling salted water for the linguine pasta. Slice your pork loin in medallion size chunks. Take your covered skillet and drizzle in 3 tbs of olive oil, to that add fresh dried herbs: rosemary, mint and oregano along with garlic powder, red pepper flakes and just a pinch of salt.
Brown your pork on med heat (6- 8 min); once glistening and nearly cooked through remove from the skillet and set aside. In the same skillet, toss in julienne sliced fresh washed green zucchini and one whole roasted red pepper and a few sun dried tomatoes (2-3). Turn up the heat to high and sear your veggies. To that add 1/2 cup of ginger orange sauce, return the pork to the same skillet with veggies and simmer for 15-18 min on low heat.
In the meantime, you should be checking your pasta. Once it is tender, drain and ladle onto a low lipped serving plate. Pour out your pork medallions and zucchini with peppers. Squeeze some fresh lemon or lime juice and serve. A bottle of soy sauce on the table is a good idea.
~Tutti a Tavola!