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Photo: Nina Choi Photo by: Photo: Nina Choi

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. 

Cooking Light SEPTEMBER 2011

  • Yield: Serves 4 (serving size: 1 1/4 cups)
  • Hands-on: 26 Minutes
  • Total: 26 Minutes


  • 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.

Nutritional Information

Amount per serving
  • 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

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Baja Pork Stir-Fry Recipe