Pork & Pepper Stir Fry
Serve with Brown Rice is desired.

Serves 4 - (about 1 1/4 cups each)

1/4 cup low sodium chicken broth
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 pound pork tenderloin, cut into 1-inch pieces
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 tablespoons canola oil, divided
1/2 red onion, cut into wedges
1/2 cup yellow bell pepper, cut in thin strips
1/2 cup green bell pepper, cut in thin strips
1/2 cup red bell pepper, cut in thin strips
1/2 jalapeño pepper, minced
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves

Combine first 4 ingredients.

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 2 teaspoons canola oil; swirl.

Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.

Heat pan over high heat, and add remaining 1 teaspoon 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.

Per Serving (excluding unknown items): 209 Calories; 8g Fat (32.9% calories from fat); 26g Protein; 9g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol;
449mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

Serving over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).

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