Skillet Pork With Tomatoes And Bell Pepper
|Canola oil||3 Teaspoon|
|Pork tenderloin||1 Pound, trimmed and cut into 3/4-inch pieces|
|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.