On a large cutting board, dry pork with paper towel then season pork with salt and pepper, and garlic. Set aside.
In a large skillet on medium-high heat, heat 2 tablespoons oil, add pork and cook on each side for 5 minutes, or until browned and cooked to desired crispiness. Remove pork from skillet, chop into small pieces, set aside and keep warm.
In the same heated skillet with remaining juices, add remaining oil, veggies and cook for 5 to 7 minutes, stirring occasionally, or until cooked throughout. Add the pork pieces back to the skillet, stir to combine and serve warm.
Notes
SERVING SUGGESTION: Shredded Brussels Sprouts. Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down, and thinly slice; stir-fry in olive oil and ghee over medium heat until almost tender. Add a little chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste.NUTRITION: 497 Calories; 36g Fat (64.2% calories from fat); 33g Protein; 13g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 570mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 4 Fat.