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.
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
How to Make It
Combine first 4 ingredients.
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.
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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This was yummy! The recipe lends itself easily to adaptation. I actually omitted the jalapeno entirely and used less cilantro because I was making it for young children. I stirred in a little salsa at the end. My oldest child opted to eat hers in a tortilla, like a burrito.
So glad I found this recipe. My husband loved it. Like other reviewers, I doubled the sauce recipe and increased the jalapeno (1 1/2 large, plus half the seeds of 1 jalapeno for extra heat). Next time I will use beef broth (actually, Better than Bullion) to bump up the meaty taste.
Like others, we found that we enjoyed this better doubling the chicken broth amount and doing a full jalepeno, instead of half. Still did not have much heat to it by our rating. Made enough for two and leftovers the next day. We did this with rice and found the leftovers to be even better since the broth soaked in with the rice overnight.
It turned out to be better than we expected and prep was pretty easy.
I think that this is a great, standard, weeknight dish. I agree with Whygal that it needs jalapeno and a little extra sauce. I also put a little chili powder and cayenne pepper on the meat before I cooked it.
Very tasty and quick to pull together on a weeknight. I followed other reviewers' advice and added an extra jalepeno. It was spicy without being too hot. I also added a little lime juice at the end which brightened it up a bit. This will be good with chicken too. Served with boil-in-bag brown rice for a healthy fast meal.