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Southwestern Stir-Fry Recipe

Our family likes pork in a variety of recipes, but this is probably at the top of the list. It's a quick and easy way to bring a little Mexican flair to your table.

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6 Servings
Prep/Total Time: 20 min.

Ingredients

1 pork tenderloin (1 pound)
2 tablespoons chicken broth or water
2 teaspoons cornstarch
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
15 cherry tomatoes, halved
1 medium onion, cut into thin wedges
1 medium green pepper, cut into thin strips
Hot cooked rice or flour tortillas, warmed, optional
Shredded cheddar cheese and salsa, optional

Directions

Slice tenderloin into 3-in. x 1-1/2-in. x 1/8-in. strips; set aside. In a bowl, combine broth, cornstarch, garlic, cumin and seasoned salt. Add pork; toss to coat. In a large skillet, stir-fry pork in oil over medium-high heat for 5-7 minutes or until no longer pink. Add tomatoes, onion and green pepper; cover and cook for 3-4 minutes or until onion is tender. Serve over rice, or spoon into tortillas and top with cheese and salsa if desired. Yield: 6 servings.

Nutrition Facts: 1 serving (1 cup) equals 136 calories, 5 g fat (1 g saturated fat), 42 mg cholesterol, 182 mg sodium, 6 g carbohydrate, 1 g fiber, 16 g protein.

Southwestern Stir-Fry published in Country Pork , p52

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