Southwestern Pork Stir Fry

Name: Southwestern Pork Stir Fry
Total time: 50 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 to 4 cups whole milk; ¾ cup whole grain polenta ((not instant)); 1 tablespoon salted butter; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons chopped fresh cilantro; 2 tablespoons olive oil; One 27 ounce Smithfield Mesquite Pork Loin Filet, (trimmed and cut into 1 inch pieces); 1 large zucchini, (washed, trimmed and diced); 1 small red bell pepper, (seeded and cut into ¼ inch strips); 1 small yellow bell pepper, (seeded and cut into ¼ inch strips); ½ small red onion, (thinly sliced); 1 cup fresh or frozen corn kernels; 1 medium jalapeño pepper, (seeded and thinly sliced); 1 medium garlic clove, (minced); 1½ tablespoons freshly squeezed lime juice; 1 teaspoon chili powder; salt and freshly ground black pepper, (to taste); 1 teaspoon cornstarch, (dissolved in chicken broth (below)); ½ cup chicken broth

This stir fry is so delicious served over Creamy Cilantro Polenta.

⏱️ 50 min 🔪 Prep: 30 min 🔥 Cook: 20 min 📊 Medium 👁️ 28 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

4 servings

3 to 4 cups whole milk
¾ cup whole grain polenta ((not instant))
1 tablespoon salted butter
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
One 27 ounce Smithfield Mesquite Pork Loin Filet, (trimmed and cut into 1 inch pieces)
1 large zucchini, (washed, trimmed and diced)
1 small red bell pepper, (seeded and cut into ¼ inch strips)
1 small yellow bell pepper, (seeded and cut into ¼ inch strips)
½ small red onion, (thinly sliced)
1 cup fresh or frozen corn kernels
1 medium jalapeño pepper, (seeded and thinly sliced)
1 medium garlic clove, (minced)
1½ tablespoons freshly squeezed lime juice
1 teaspoon chili powder
salt and freshly ground black pepper, (to taste)
1 teaspoon cornstarch, (dissolved in chicken broth (below))
½ cup chicken broth

Steps

In a medium saucepan, bring 1 cup of milk to a boil. Whisk in the polenta and reduce the heat to low. Simmer for 3 to 5 minutes, stirring often until thickened. Add another 1 cup of the milk and stir. Continue to stir and simmer for 5 to 6 more minutes. Stir in another 1 cup of milk and continue to simmer, still stirring often, until the polenta is thick and creamy, 5 to 6 more minutes.
Stir in the butter, salt, pepper and cilantro. Set aside while you make the stir fry.
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 to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.