Skillet Pork With Tomatoes And Bell Pepper Recipe
Summary
Main IngredientPork
Ingredients
| Canola oil | 3 Teaspoon | |
| 1 pound pork tenderloin, trimmed and cut into 3/4-inch pieces | ||
| Salt | 1/2 Teaspoon | |
| Onion | 1 , chopped | |
| 1 green bell pepper, seeded and chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| 2 tomatoes, seeded and chopped | ||
| Sodium chicken broth | 1/2 Cup (16 tbs) | |
| Cilantro | 1 Tablespoon, chopped | |
| Lime juice | 2 Teaspoon | |
Directions
1. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the pork and 1/4 teaspoon of the salt; cook, stirring occasionally, until browned, about 4 minutes. Transfer the pork to a medium bowl and set aside.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the tomatoes and cook until softened, about 1 minute. Add the reserved pork and the broth; bring to a boil. Cook until the pork is cooked through, 2-3 minutes. Remove the skillet from the heat; stir in the cilantro, lime juice, and the remaining 1/4 teaspoon salt.
2. Heat the remaining 1 teaspoon oil in the same skillet over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes. Add the tomatoes and cook until softened, about 1 minute. Add the reserved pork and the broth; bring to a boil. Cook until the pork is cooked through, 2-3 minutes. Remove the skillet from the heat; stir in the cilantro, lime juice, and the remaining 1/4 teaspoon salt.
Chef
