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
•
1/2 cup julienne-cut yellow bell pepper
•
1/2 cup julienne-cut green bell pepper
•
1/2 cup julienne-cut red bell pepper
•
1/2 jalapeño pepper, minced
•
10 cherry tomatoes, halved
•
1/4 cup fresh cilantro leaves