Southwestern Pork
(Gluten-free)
Ingredients
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1-1/2 pounds pork tenderloin
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2 tsp ground cumin
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1/4 cup cornmeal, gluten-free
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2 tsp vegetable oil
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1 cup low-salt chicken broth
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2 tbsp red wine vinegar
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3 tbsp tomato paste
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1 tbsp brown sugar
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2 stalks celery, sliced on diagonal
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2 carrots, peeled and sliced on diagonal
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1/2 cup frozen corn
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1/2 red pepper, sliced into thin strips
Directions
Trim excess fat from tenderloins and cut into 2 pieces. Mix cumin with cornmeal in a shallow dish or large zip lock bag. Roll meat in mixture to coat.
Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat.
Whisk the chicken broth, vinegar, tomato paste, and sugar in a small bowl. Add to meat, along with the 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. Pork should reach internal temperature of 145°F. Let rest for 3 minutes.
To serve, slice meat onto a platter and surround with vegetables.
Serves 8
Each serving contains about 151 calories, 19.5 g protein, 3 g fat, 55 mg cholesterol, 11 g carbohydrates, 2 g fiber, and 186 mg sodium.
To make this recipe gluten-free, use only ingredients that are gluten-free. Read the labels carefully and contact the company if you have any questions.
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