Rating: 4 stars
20 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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. 

Joanne Weir
Recipe by Cooking Light September 2011

Gallery

Credit: Nina Choi

Recipe Summary test

hands-on:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients.

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  • 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.

Nutrition Facts

221 calories; fat 9.8g; saturated fat 1.3g; mono fat 5.3g; poly fat 2.5g; protein 25g; carbohydrates 7.4g; fiber 1.9g; cholesterol 74mg; iron 1.6mg; sodium 536mg; calcium 22mg.
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