1 1/2 lbs. pork tenderloin
1 tsp. oregano
1/2 tsp. black pepper
1/3 c. chopped onions
4 tsp. minced garlic
1/3 - 1/2 c. Italian salad dressing
3-4 tbsp. olive oil
3 tbsp. chopped scallions for garnish
Black beans, cooked
1 1/4 c. white rice, cooked

Cut meat into bite-sized pieces and place in a glass bowl. Sprinkle with oregano and pepper. Add onions and garlic (we add extra) and pour dressing on top. Cover and refrigerate for 24 hours, turning periodically. Heat olive oil in skillet until very hot. Put the entire contents of meat and marinade in skillet and saute until very brown. Garnish with scallions and serve with beans and rice. Serves 4.