Ingredients
10
10 servings
- •2 ½ pounds pork tenderloin, cut into 1-inch pieces
- •2 large onions, chopped
- •1 red bell pepper, diced
- •1 yellow bell pepper, diced
- •2 (15 ounce) cans diced tomatoes
- •1 (15 ounce) can chicken broth
- •2 cloves garlic, minced
- •1 tablespoon apple cider vinegar
- •1 tablespoon garam masala
- •1 tablespoon curry powder
- •2 teaspoons salt
- •1 teaspoon ground black pepper
- •1 teaspoon ground cumin
- •½ teaspoon dry mustard
- •½ teaspoon dried basil
- •½ teaspoon dried oregano
- •1 (16 ounce) package sliced fresh mushrooms
- •2 tablespoons water
- •1 tablespoon cornstarch
Instructions
- Heat a large skillet over medium-high heat. Add pork; saute until golden brown, 6 to 7 minutes. Remove to a plate. Add onions and peppers to the skillet and saute until browned, 6 to 8 minutes. Stir in pork, diced tomatoes, chicken broth, and garlic. Add vinegar, garam masala, curry, salt, black pepper, cumin, mustard, basil, and oregano. Simmer for 10 minutes.
- Add mushrooms and simmer for 10 minutes more. Stir water and cornstarch together in a small bowl and pour into the skillet. Cook and stir until thickened, 2 to 3 minutes. Season to taste.
Nutritional Facts
Per 10 servings
- Calories: 157
- Carbohydrate: 11g
- Fat: 3g
- Fiber: 3g
- Protein: 21g
- Sugar: 5g
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