I can tell you now I am usually not a huge pork fan. Carnitas I will do but that is about it. So when I came across all these new pork recipes in Cooking Light I decided maybe I should try a few out and see if they can change my mind. This recipe looked really interesting and tasty. It was a spicy stir fry, but Mexican style instead of Asian. I found it had a very interesting mix of flavors and the pork turned out tender and juicy. Although there was a bit of chopping involved because of the onions and bell peppers, it wasn’t too difficult. This dish can be served either over rice or rice noodles. I decided to try it served with rice as I thought the rice would absorb the sauce better than noodles. This recipe definitely changed my mind about pork and I look forward to trying out some of the other recipes listed. Pork tenderloin is no longer a no-go in my house, although I think I will still stay away from pork chops. This was a delicious recipe and it was fun trying out something new and discovering that I can enjoy pork when prepared in a different way!
Serves 4 (serving size 1 1/4 cups)
1/4 cup fat-free, lower sodium chicken broth
1 1/2 tsps cornstarch
1/2 tsp ground cumin
2 garlic cloves, minced
1 (1 lb) pork tenderloin, cut into 1-inch pieces
3/4 tsp salt, divided
1/2 tsp black pepper, divided
2 tbsps canola oil or olive 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 jalapeno pepper, minced
10 cherry tomatoes
1/4 cup fresh cilantro leaves
1. Combine first 4 ingredients
2. Sprinkle pork with 1/4 tsp salt and 1/4 tsp black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tbsp canola (or olive) 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 tbsp canola oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers and jalapeno; stir fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 tsp salt and remaining 1/4 tsp black pepper and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.