SOUTHWESTERN PORK TENDERLOIN

Southwestern Pork Tenderloin image

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.

Provided by SCHMONA

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 50m

Yield 4

Number Of Ingredients 13

Previous Next

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

Steps:

Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.
Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.
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.

Nutrition Facts : Calories 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, Sodium 117.7 mg, Sugar 2.6 g