Found this gem in Cooking Light and then I made it my own. This recipe serves four people and each serving is only 221 calories. Served with 1/2 cup Trader Joe's Chimichurri Rice and make it 341 calories. Still unbelievable.
Ingredients
1/4 cup fat-free, lower-sodium chicken broth
1 1/2 teaspoons cornstarch
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 (1-pound) pork tenderloin, cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 tablespoons canola oil, divided
1/2 red onion, cut into wedges
1/4 cup baby carrots
1/2 cup julienne-cut green and red bell pepper
1/4 cup baby carrots
1/4 cup water chestnuts
10 cherry tomatoes, halved
1/4 cup fresh cilantro leaves
Combine first 4 ingredients. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper; toss. Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil; swirl. Add pork, and cook for 3 minutes, browning on all sides. Remove pork from pan; keep warm.
Heat pan over high heat, and add remaining 1 tablespoon canola oil, and swirl to coat. Add onion, and stir-fry for 1 minute. Add the bell peppers, water chestnuts and carrots; stir-fry for 1 minute. Return pork to pan, and stir-fry for 1 minute. Stir in broth mixture, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper, and bring to a boil. Remove from heat, and stir in tomatoes. Sprinkle with cilantro.
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