Ingredients

• 1/4 cup fat-free low-sodium chicken broth
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1 (1 lb) pork tenderloin, cut into 1 inch pieces
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons canola oil, divided
• 1/2 red onion, cut into wedges
• 1/2 cup yellow bell pepper (julienne cut)
• 1/2 cup green bell pepper (julienne cut)
• 1/2 cup red bell pepper (julienne cut)
• 1/2 jalapeno pepper, minced
• 10 cherry tomatoes, halved
• 1/4 cup fresh cilantro leaves

Instructions

1. Combine the first 4 ingredients.

2. Sprinkle pork with 1/4 teaspoon salt, and 1/4 teaspoon pepper, and toss.

3. Heat a large skillet over medium-high heat, and add 1 tablespoon canola oil, and swirl.

4. Add pork, and cook 3 minutes, browning on both sides. Remove pork from pan, and keep warm.

5. Heat pan over high heat, and add the remaining canola oil, and swirl to coat.

6. Add onion, and stir fry for 1 minute.

7. Add bell peppers and jalapeno, and stir-fry for 1 minute.

8. Return pork to pan, and stir-fry for 1 minute.

9. Stir in broth mixture (1st 4 ingredients), the remaining salt, and remaining black pepper, and bring to a boil.

10. Remove from heat, stir in tomatoes, and sprinkle with cilantro.