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Source: The Working Family's Cookbook

Southwestern Pork Stir Fry
This quick stir-fry is a surefire way to please the family that loves Mexican and Tex-Mex fare.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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1 pound boneless pork tenderloin, cut into 2-by-1/4-inch strips
1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon lime juice
1 large zucchini, scrubbed and trimmed
1 medium-size red or green pepper
1 small red onion
1 medium-size clove garlic
1 tablespoon finely chopped fresh jalapeno peppers, or 2 tablespoons canned green chiles
1 cup fresh or defrosted corn kernels
1 tablespoon chili powder
salt, to taste
freshly ground pepper, to taste
1 teaspoon cornstarch
1/2 cup beef broth




Combine the pork, 1/4 cup of olive oil and the lime juice in a medium-sized, non-corrosive bowl. Let stand at room temperature for 20 minutes.

Meanwhile, prepare the vegetables. Slice the zucchini into 1/4-inch rounds. Cut the red or green pepper into 1/4-inch-wide strips, discarding the seeds, ribs and stem. Thinly slice the red onion. Finely chop the garlic.

Heat the remaining 2 tablespoons of olive oil in a large skillet until hot. Remove the pork from the marinade, pat the meat dry with paper towels, and cook for 2 minutes, stirring often.

Add the zucchini, red or green pepper, onion, garlic, jalapeno pepper, corn, chili powder and salt and pepper to taste to the skillet. Cook for 2 minutes longer, stirring often, until the vegetables begin to soften and the pork cooks through.

Dissolve the cornstarch in the beef broth. Add to the skillet and cook just until the liquid comes to the boil and thickens. Serve immediately.





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