6 pieces bacon, diced
1 1/2 lbs. pork tenderloin, trimmed, cut into thin pieces
2 garlic cloves, sliced & chopped
1 c. carrots, sliced thin, 1/8" x 1/16" thick
1 c. zucchini, cut into 1" squares
1 c. yellow summer squash
1 c. sm. onions, canned & drained
1 c. green apples, cored & sliced
1 tbsp. marjoram, chopped
1 (12 oz.) can pork gravy (chicken gravy can be substituted)
2 tbsp. cajun magic seasoning
1/4 c. dark molasses
1/2 c. diced pimiento (opt.)
Sour cream

Saute diced bacon until crisp. Strain. Set aside. Add pork slices and sear for 2 minutes. Add garlic and carrots and stir fry for 1 minute. Add summer squash, small onions and apples. Stir fry for 1 minute. Add gravy, cajun seasoning, molasses and pimiento and the bacon pieces. Add a cup of hot sauce from the stir fry to the sour cream and blend. Add this mixture back into the stir fry and mix well. Serve over brown rice or rice pilaf. Yield: 8 servings.