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Published on June 19, 2017

Recipe: Southwestern Pork

Southwestern PorkIngredients

1 1/2 lbs. pork tenderloin
2 tsp. ground cumin
1/4 cup cornmeal
2 tsp. vegetable oil
1 cup low-salt chicken broth
2 tbsp. red wine vinegar
3 tbsp. tomato paste
1 tbsp. brown sugar
2 stalks celery, sliced on diagonal
2 carrots, peeled and sliced on diagonal
1/2 cup frozen corn
1/2 red pepper, sliced into thin strips

Directions

  1. Trim excess fat from tenderloins and cut into two pieces. Mix cumin with cornmeal. Roll meat in mixture to coat. Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat.
  2. Combine chicken broth, vinegar, tomato paste, and sugar. Add to meat along with celery and carrots. Bring to a boil; cover and simmer 15 to 20 minutes. Add corn and red pepper; cover and simmer 10 more minutes.
  3. To serve, slice meat onto a platter and surround with vegetables.

Serves eight. Each serving contains about 150 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 55 mg cholesterol, 125 mg sodium, 10 g carbohydrates, 2 g fiber, 4 g sugar, and 20 g protein.

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