1-1/2 pounds pork tenderloin
2 teaspoons ground cumin
1/4 cup cornmeal
2 teaspoons vegetable oil
1 cup low-salt chicken broth
2 tablespoons red wine vinegar
3 tablespoons tomato paste
1 tablespoon 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
Trim excess fat from tenderloins and cut into two pieces. Mix cumin with cornmeal. Roll meat in mixture to coat. Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat. Combine chicken broth, vinegar, tomato paste, and sugar. Add to meat along with 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. To serve, slice meat onto a platter and surround with vegetables.
Each serving contains about 151 calories, 19.5 g protein, 3 g fat (18 percent calories from 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.
Last Reviewed Date: 03/28/2013
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