Ingredients
1/4 cup fat-free, lower-sodium chicken broth
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 (1-pound) pork tenderloin, cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons canola 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 jalapeño pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves
Preparation
1. Combine first 4 ingredients.
2. 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.
3. 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.
Cooking Light DT
