Ingredients
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

Directions
In a medium skillet heat 2 tablespoons oil. Add the pork, onion, peppers and garlic. Cook, stirring occasionally, until the pork is browned and the vegetables are tender.

Stir in the pasta sauce and thyme leaves. Simmer, uncovered, until the pork is cooked thoroughly for about 20 minutes, stirring occasionally.

Prepare Rotelle and drain. Toss with the remaining 1 tablespoon of oil. Serve with sauce and garnish as desired. Serve immediately. Refrigerate any leftovers.