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Recipes by Dietary Considerations

 Pork tenderloin on a cutting board.

Southwestern Pork



  • 1-1/2 pounds pork tenderloin

  • 2 teaspoons ground cumin

  • 1/4 cup cornmeal, gluten-free

  • 2 teaspoons vegetable oil

  • 1 cup low-salt chicken broth

  • 2 tablespoons red wine vinegar

  • 3 tablespoons tomato paste

  • 1 tablespoon brown sugar

  • 2 stalks celery, sliced on diagonal

  • 2 carrots, peeled and sliced on diagonal

  • 1/2 cup frozen corn

  • 1/2 red pepper, sliced into thin strips


Trim excess fat from tenderloins and cut into 2 pieces. Mix cumin with cornmeal. Roll meat in mixture to coat. Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat. Combine chicken broth, vinegar, tomato paste, and sugar. Add to meat along with celery and carrots. Bring to a boil; cover and simmer 15 to 20 minutes. Add corn and red pepper; cover and simmer 10 more minutes. Pork should reach internal temperature of 145°F. Let rest for 3 minutes. To serve, slice meat onto a platter and surround with vegetables. 

Serves 8

Each serving contains about 151 calories, 19.5 g protein, 3 g fat (18% calories from fat), 55 mg cholesterol, 11 g carbohydrates, 2 g fiber, and 186 mg sodium.

To make this recipe gluten-free, use only ingredients that are gluten-free. Read the labels carefully and contact the company if you have any questions.

Online Medical Reviewer: Poulson, Brittany, RD, CDE
Online Medical Reviewer: Wilkins, Joanna, R.D., C.D.
Date Last Reviewed: 8/1/2016
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