Southwestern Stir-Fry Recipe

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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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 cup: 136 calories, 5g fat (1g saturated fat), 42mg cholesterol, 182mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 16g protein.


  1. 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.
Originally published as Southwestern Stir-Fry in Country Pork 1996, p52

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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