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.
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.
Easy to make, very colorful on the plate, could use some more intensity/depth. Made to direction using a whole jalapeno. Served with Frontera chipotle salsa , cheese quesadillas and beer.
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.
Great dish. We did add more stock to make a sauce and served over eggless noodles.
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.
Good stir fry but not in my top 10.
Wonderful!! I made this last night and my husband and I both loved it!! Based on the other reviews, I added about 1/3 cup of minced jalapeno pepper. I don't care for green peppers, so I did 1 1/2 cups of red and yellow peppers. I also added one cup of halved cherry tomatoes. My pork tenerloin was just over 3/4 pound which wsa fine for the 2 of us plus I have lunch today! Next time I might double the sauce ingredients just to have a bit to pour over the rice. I liked the fact that this stir fry sauce was not soy based as so many are. I will make this again.
This was super easy for a weeknight meal! And I loved the flavor profile. It was a nice change from a stir fry with garlic, ginger, and soy sauce. We used a whole jalepeno, because we like it spicy, but still couldn't taste the spice. This one is a keeper! Served it over short grain brown rice.
Really great! Made the recipe as printed. Served with brown rice noodles and was a hit even with the kids!
Absolutely fabulous. The only change I made was to omit the jalapeno and add crushed red pepper flakes at the end to give it some spice. The flavors were wonderful and the whole family loved this meal. The pork was very tender. I served it along with coconut rice and a fruit salad. Definitely a keeper of a recipe. Very pretty on the plate. I wouldn't hesitate to serve this to guests.
Really good and fast! I (like the previous reviewers) added more jalapeno (although I did chop this very fine). I also added more tomoatoes than the recipe called for (had a bunch of grape tomatoes from the garden). Served over brown rice. No leftovers. Will definately make again.
Quick and delicious. I would also add more jalapeño for my family, as it really didn't have any heat.
Such a nice change from the Asian stir fry I normally make. My family loved it, but next time I will use a whole Jalapeno instead of a half. But that is because we like it spicy. I will make this again and again I'm sure.
Very easy to make, and quite delicious.
Really good, fresh recipe. Great way to use up all my summer peppers! I agree, this would be really good with chicken too.
My husband & I loved this! I changed the order of cooking - did the veggies first and set them aside (the red onion took a few minutes longer than stated). This was fast, easy and delicious. Definitely will be making it again. Served it with brown rice. I think this would also work with chicken, if you don't like pork.
