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Southwestern Stir-Fry

 Southwestern Stir-Fry
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.
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Nutritional 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.

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Southwestern Stir-Fry (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer