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.
Baja Pork Stir-Fry
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.
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Total: 26 Minutes
- Calories: 221
- Fat: 9.8g
- Saturated fat: 1.3g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 2.5g
- Protein: 25g
- Carbohydrate: 7.4g
- Fiber: 1.9g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 536mg
- Calcium: 22mg
- 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
- 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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