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Skillet Pork With Tomatoes And Bell Pepper

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  Canola oil 3 Teaspoon
  Pork tenderloin 1 Pound, trimmed and cut into 3/4-inch pieces
  Salt 1⁄2 Teaspoon
  Onion 1 , chopped
  Green bell pepper 1 , seeded and chopped
  Garlic 2 Clove (10 gm), minced
  Tomatoes 2 , seeded and chopped
  Reduced sodium chicken broth 1⁄2 Cup (8 tbs)
  Chopped cilantro 1 Tablespoon
  Fresh lime juice 2 Teaspoon

1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pork and 1/4 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Transfer the pork to a medium bowl and set aside.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the tomatoes and cook until softened, about 1 minute. Add the reserved pork and the broth; bring to a boil. Cook until the pork is cooked through, 2-3 minutes. Remove the skillet from the heat; stir in the cilantro, lime juice, and the remaining 1/4 teaspoon salt.

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Skillet Pork With Tomatoes And Bell Pepper Recipe