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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
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