Phone Service Update

We are experiencing extremely high call volume related to COVID-19 vaccine interest. Please understand that our phone lines must be clear for people with urgent and acute medical care needs. Unfortunately, this means we are unable to accept phone calls to schedule COVID-19 vaccinations at this time. When this changes, we will update this web site. Read more COVID-19 Vaccine Information

Patient Care Options | Visitor Guidelines | Coronavirus Information | Self-Checker | Get Email Alerts

Health

Southwestern Pork

 Pork tenderloin on a cutting board.

(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.

Request an Appointment

Find a Doctor
Find a Doctor