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Baja Pork Stir-Fry

Photo: Nina Choi
Hands-on time 26 mins
Total time 26 mins
Yield Serves 4 (serving size: 1 1/4 cups)
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

Nutrition Information

  • calories 221
  • fat 9.8 g
  • satfat 1.3 g
  • monofat 5.3 g
  • polyfat 2.5 g
  • protein 25 g
  • carbohydrate 7.4 g
  • fiber 1.9 g
  • cholesterol 74 mg
  • iron 1.6 mg
  • sodium 536 mg
  • calcium 22 mg

How to Make It

  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.