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
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.
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.