Southwestern Pork Stir Fry recipe

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Ingredients

1 Smithfield® Mesquite Seasoned Loin Filet, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
1 large zucchini, trimmed and diced
1 small red bell pepper, seeded and cut into 1/4-inch strips
1 small yellow bell pepper, seeded and cut into 1/4-inch strips
½ small red onion, thinly sliced
1 cup fresh or frozen corn kernels
1 medium jalapeno pepper, seeded and thinly sliced
1 medium garlic clove, minced
1 ½ tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 pinch salt and freshly ground black pepper to taste
1 teaspoon cornstarch mixed with
½ cup chicken broth

Nutrition Info

243.9 calories
carbohydrate: 20.3 g
cholesterol: 56.4 mg
fat: 9.5 g
fiber: 2.9 g
protein: 21.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 671.7 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.

  2. Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.

  3. Add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.

Recipe Yield

4 servings

Recipe Note

Chunks of smoky pork loin filet are stir fried with lots of fresh veggies in a savory broth. Serve over polenta or rice.

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