Southwestern Pork

• 1-1/2 pounds pork tenderloin

• 2 tsp ground cumin

• 1/4 cup cornmeal, gluten-free

• 2 tsp vegetable oil

• 1 cup low-salt chicken broth

• 2 tbsp red wine vinegar

• 3 tbsp tomato paste

• 1 tbsp 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 in a shallow dish or large zip lock bag. Roll meat in mixture to coat.

Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat.

Whisk the chicken broth, vinegar, tomato paste, and sugar in a small bowl. Add to meat, along with the 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. 

Each serving contains about 151 calories, 19.5 g protein, 3 g 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.