Adam's Baja Pork Stir-Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 264.8
- Total Fat: 12.3 g
- Cholesterol: 82.2 mg
- Sodium: 133.8 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 1.2 g
- Protein: 30.9 g
View full nutritional breakdown of Adam's Baja Pork Stir-Fry calories by ingredient
Number of Servings: 4
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 jalapeņo pepper, minced
10 cherry tomatoes, halved $
1/4 cup fresh cilantro leaves
Directions
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 jalapeņo; 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.
Serving Size: 4 1.25 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EADAMUK.
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 jalapeņo; 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.
Serving Size: 4 1.25 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user EADAMUK.
