I liked the look of this recipe when I found it but was less than enthused when I saw it on the menu for tonight. However, I am glad I made it anyway because it turned out amazing! I will definitely be making this again soon. The kids ate it in tortillas with brown rice but my husband and I liked it better just on brown rice, no tortilla.
Baja Pork Stir Fry
Recipe adapted from Cooking Light , September 2011 issue
1/4 c. chicken broth
1 1/2 tsp. cornstarch
1 1/2 tsp. cumin, divided
2 garlic cloves, minced
1 lb. pork tenderloin, cut into 1 inch pieces
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
2 Tbsp. olive oil, divided
1/2 red onion, cut into wedges
1/2 c. each red, yellow, and orange bell peppers, julienne cut
1/3 jalapeno pepper, minced
15 cherry tomatoes, halved
1/4 c. fresh cilantro chopped
Combine the first 4 ingredients and set aside.
Sprinkle pork with 1/4 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cumin.
Heat a large skillet over medium high heat and add 1 Tbsp. olive oil. Add pork and cook 3 minutes, browning on all sides. Remove pork from pan and set aside.
Add remaining 1 Tbsp. olive oil to pan over high heat. Add onion and stir fry for 1 minute. Add bell peppers and jalapeno and stir fry 1 additional minute. Return pork to the pan and stir fry for 1 minute. Stir in broth mixture and remaining salt/pepper. Bring to a boil.
Remove from heat and add tomatoes and cilantro. Serve over brown rice.
Husband Rating: 8.5 out of 10
Food for Thought: This is an easy freezer meal – one that only requires chopping and tossing items into bags – my favorite kind to do! To prepare this meal for the freezer, simply cut up the pork, add sseasoning and put into one freezer bag. Chop peppers and store in a separate bag. Chop onion and put into it’s own bag. Toss chicken broth ingredients into yet another bag. Place all four individual bags into one larger gallon bag and freeze all together. On cooking day, thaw pork and broth mixture before cooking. Leave the peppers and onion frozen. Buy the tomatoes and cilantro fresh the week you are serving the meal.