Southwestern Pork
(Gluten-free)
Ingredients
- 1-1/2 pounds pork tenderloin
- 2 tsp ground cumin
- 1/4 cup cornmeal, gluten-free
- 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
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.