Southwestern Pork Tenderloin

Quick and easy pork tenderloin infused with subtle Southwestern flavor. Sprinkle with Chihuahua cheese and top with a dollop of sour cream. Serve with Spanish rice and refried beans.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 182 Calories

Ingredients

• ¼ cup water
• 2 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 pinch salt and ground black pepper to taste
• ½ teaspoon dried oregano
• 1 tablespoon tomato paste
• 2 teaspoons ground cumin
• ½ cup chopped fresh cilantro
• 1 green bell pepper, cut into 1-inch pieces
• 1 tomato, coarsely chopped
• 1 pound pork tenderloin, cut into bite-sized cubes
• 1 jalapeno pepper, sliced, or to taste
• 2 each green onions, sliced

Recipe Instructions

Step 1

Place pork in a medium bowl. Add cumin, garlic powder, oregano, salt, and pepper; mix to combine.

Step 2

Mix water and tomato paste in a small bowl; pour over pork and mix well. Refrigerate for 20 minutes.

Step 3

Heat oil in a large skillet over medium-high heat. Place pork in skillet and brown on all sides, 5 to 8 minutes. Add bell pepper and jalapeno pepper. Cover and cook until peppers are crisp tender and pork is cooked through, about 5 minutes. Add tomato, green onions, and cilantro; cover and cook until heated through, abut 1 minute.