(Gluten-free)

Ingredients

• 1-1/2 pounds pork tenderloin

• 2 teaspoons ground cumin

• 1/4 cup cornmeal, gluten-free

• 2 teaspoons vegetable oil

• 1 cup low-salt chicken broth

• 2 tablespoons red wine vinegar

• 3 tablespoons tomato paste

• 1 tablespoon 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

Directions

Trim excess fat from tenderloins and cut into 2 pieces. Mix cumin with cornmeal. Roll meat in mixture to coat. Pour oil into a nonstick, 12-inch skillet and brown meat over medium heat. Combine chicken broth, vinegar, tomato paste, and sugar. Add to meat along with 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. 

Serves 8

Each serving contains about 151 calories, 19.5 g protein, 3 g fat (18% calories from 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.