SOUTHWESTERN PORK STIR FRY
1 lb boneless pork tenderloin, cut into 2 x ¼” strips
¼ cup olive oil, plus 2 additional Tablespoons
1 Tbs fresh lime juice
1 large zucchini, washed, trimmed and sliced into rounds
1 medium red or green pepper, seeded and cut into ¼” strips
1 small red onion, thinly sliced
1 medium clove of garlic, finely chopped
1 Tbs finely chopped jalapeño peppers, seeded
1 cup fresh corn kernels
1 Tbs chili powder
salt and fresh ground pepper to taste
1 tsp cornstarch
½ cup beef broth
1. Combine pork, ¼ cup olive oil and lime juice in a medium-sized glass or plastic bowl. Let stand at room temperature for 20 minutes.
2. Heat 2 T. olive oil in a large skillet until hot. Drain pork from marinade and add meat to skillet. Cook for 2 minutes, stirring often.
3. Add zucchini, peppers, onion, garlic, jalapeños, corn, chili powder, salt and pepper to skillet. Cook for 2 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
4. Dissolve cornstarch in the beef broth. Add to the skillet and cook just until liquid comes to a boil and begins to thicken. Serve immediately over rice.
*Time saving tips: substitute canned green chilies for the jalapenos and canned or frozen corn for the fresh corn.
Nutritional Information (without rice)
Calories from Fat 84
Total Fat 9.5g
Saturated Fat 1.3g
Dietary Fiber 2.10g
Net Carbs 8.5g
WW POINTS: 4
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“This is a wonderful twist on standard stir fry. My family especially loved the corn and chilies. Another plus, all the ingredients can be prepared in advance and put into the refrigerator – making for a quick AND healthy meal.”