A quick, fresh, and easy weeknight meal. Serve over some brown rice for a complete meal.
1/4 cup low sodium chicken broth
1 1/2 tsp cornstarch
1/2 tsp ground cumin
2 garlic cloves, minced
1-lb pork tenderloin, cut into 1-inch pieces
salt and pepper
2 Tbsp canola oil, divided
1/2 cup red onion, sliced
1/2 cup yellow bell pepper thinly sliced (julienne-cut)
1/2 cup green bell pepper, julienne-cut
1/2 cup red bell pepper, julienne-cut
1 jalapeño pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves
1. Combine chicken broth, cornstarch, cumin, and garlic.
2. Sprinkle pork with salt and pepper as desired. Heat a large skillet over medium-high heat. Add 1 Tbsp canola oil swirling to coat. Add pork and cook for 3-5 minutes, browning on all sides. Remove pork from pan and keep warm.
3. Add remaining 1 Tbsp canola oil to pan. Add onion and stir-fry for 1 minute (pan should be hot!). Add the bell peppers and jalapeño and stir-fry for 1 minute. Return pork to pan and stir-fry for an additional minute. Stir in broth mixture, and bring to a boil. Remove from heat and stir in tomatoes. Sprinkle with cilantro and serve.
Yield: 4 servings
Nutrition Information per Serving: 220 calories, 9.8 g total fat, 1.3 g saturated fat, 25 g protein, 7.4 g carbohydrate, 1.9 g fiber, 74 mg cholesterol
Cooking Light, September 2011