Yummy Pork Stir-Fry with Apple Bars for dessert

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Baja Pork Stir-Fry

Photo: Nina Choi

4.58

Outstanding

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Yield: Serves 4 (serving size: 1 1/4 cups)
Total: 26 Minutes     

Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving

• Calories: 221
• Fat: 9.8g
• Saturated fat: 1.3g
• Monounsaturated fat: 5.3g
• Polyunsaturated fat: 2.5g
• Protein: 25g
• Carbohydrate: 7.4g
• Fiber: 1.9g
• Cholesterol: 74mg
• Iron: 1.6mg
• Sodium: 536mg
• Calcium: 22mg

Nutrition Guidelines for Healthy Living

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.

Joanne Weir, Cooking Light
SEPTEMBER 2011