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Ingredients

1 Smithfield® Mesquite Seasoned Loin Filet, trimmed and cut into 1-inch pieces 2 tablespoons olive oil 1 large zucchini, trimmed and diced 1 small red bell pepper, seeded and cut into 1/4-inch strips 1 small yellow bell pepper, seeded and cut into 1/4-inch strips ½ small red onion, thinly sliced 1 cup fresh or frozen corn kernels 1 medium jalapeno pepper, seeded and thinly sliced 1 medium garlic clove, minced 1 ½ tablespoons freshly squeezed lime juice 1 teaspoon chili powder 1 pinch salt and freshly ground black pepper to taste 1 teaspoon cornstarch mixed with ½ cup chicken broth

Nutrition Info

243.9 calories carbohydrate: 20.3 g cholesterol: 56.4 mg fat: 9.5 g fiber: 2.9 g protein: 21.3 g saturatedFat: 1.6 g servingSize: - sodium: 671.7 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
Add all of the vegetables to the skillet. Sprinkle with lime juice, chili powder, and a sprinkle of salt and pepper. Cook for 3 to 4 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.
Add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.

4 servings

Chunks of smoky pork loin filet are stir fried with lots of fresh veggies in a savory broth. Serve over polenta or rice.