Pork Southwestern Style

Kitchen Tested
  • Yield 4 servings

The cumin gives subtle Southwestern flavor, and the salsa, corn and red onion make it very colorful.


1 1/4 pounds pork tenderloin, cut into 3/4-inch slices
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
1 red onion, cut into thin wedges
1 (14 1/2-ounce) can no-salt-added whole tomatoes
3/4 cup salsa
1 (10-ounce) package frozen corn
2 tablespoons chopped fresh cilantro
3 cups cooked rice


  1. In a large skillet coated with nonstick cooking spray, brown pork on each side 3 minutes over medium heat.  Sprinkle all sides with cumin.  Add garlic and onion and continue cooking 3 to 5 minutes.  Add tomatoes and salsa, bring to a boil, and cook 20 minutes.  Add corn and continue cooking another 10 minutes, or until pork is tender.  Sprinkle with cilantro and serve over rice.



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