1 teaspoon vegetable oil
3/4 lb pork tenderloin, cut into 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup frozen small whole onions (from 1-lb bag)
1 tablespoon ketchup
1 teaspoon dried rosemary leaves, crushed
1/2 teaspoon chopped garlic (from jar)
1 lb bag frozen broccoli, carrots and cauliflower
12-oz jar pork gravy

1. In 3-quaart saucepan, heat oil over medium-high heat. Add pork; season with salt and pepper. Cook 3-5 minutes, stirring frequently until pork is browned.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, stirring occasionally, until vegetables are tender and pork is no longer pink in center.