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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This colorful pork stir-fry recipe features pieces of pork tenderloin seasoned with cumin cooked with bell peppers, tomato, jalapeño pepper, and cilantro. Serve over steamed rice for a one-dish meal. Ingredients:
1/4 cup fat-free, lower-sodium chicken broth |
1 1/2 teaspoons cornstarch |
1/2 teaspoon ground cumin |
2 garlic cloves, minced |
1 (1-pound) pork tenderloin, cut into 1-inch pieces |
3/4 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
2 tablespoons canola oil, divided |
1/2 red onion, cut into wedges |
1/2 cup julienne-cut yellow bell pepper |
1/2 cup julienne-cut green bell pepper |
1/2 cup julienne-cut red bell pepper |
1/2 jalapeño pepper, minced |
10 cherry tomatoes, halved |
1/4 cup fresh cilantro leaves |
Directions:
1. Combine first 4 ingredients.
2. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.
3. Heat pan over high heat, and add remaining 1 tablespoon canola oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeño; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.
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