Recipe: Southwestern Pork
1 1/2 lbs. pork tenderloin
2 tsp. ground cumin
1/4 cup cornmeal
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
- 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.
Serves eight. Each serving contains about 150 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 55 mg cholesterol, 125 mg sodium, 10 g carbohydrates, 2 g fiber, 4 g sugar, and 20 g protein.