Southwestern Pork Tenderloin recipe

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Ingredients

1 pound pork tenderloin, cut into bite-sized cubes
2 teaspoons ground cumin
1 teaspoon garlic powder
½ teaspoon dried oregano
1 pinch salt and ground black pepper to taste
¼ cup water
1 tablespoon tomato paste
2 tablespoons vegetable oil
1 green bell pepper, cut into 1-inch pieces
1 jalapeno pepper, sliced, or to taste
1 tomato, coarsely chopped
2 each green onions, sliced
½ cup chopped fresh cilantro

Nutrition Info

182.4 calories
carbohydrate: 5.4 g
cholesterol: 48.9 mg
fat: 9.6 g
fiber: 1.7 g
protein: 18.9 g
saturatedFat: 1.9 g
servingSize: -
sodium: 117.7 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper, mix to combine.

  2. Mix water and tomato paste in a small bowl, pour over pork and mix well. Refrigerate for 20 minutes.

  3. Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro, cover and cook until heated through, abut 1 minute.

Recipe Yield

4 servings

Recipe Note

Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.

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