Santa Fe Pork
Savor the bold Southwestern flavors of Santa Fe Pork, a hearty and colorful one-pan dish that's perfect for weeknight dinners or casual entertaining. Featuring tender pork tenderloin cubes seasoned with smoky cumin, paprika, and garlic powder, this recipe brings a vibrant combination of sautéed bell peppers, onions, black beans, and juicy diced tomatoes simmered to perfection. A splash of chicken broth enhances the rich, savory sauce, while fresh cilantro and a squeeze of lime provide a bright, zesty finish. Serve over fluffy white or nutty brown rice for a complete and satisfying meal that's as wholesome as it is delicious. With just 15 minutes of prep and a total cook time of under an hour, this dish is a flavorful, time-saving favorite that’ll bring a taste of the Southwest to your table.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow onion, diced
- 1 15-ounce can Canned black beans, rinsed and drained
- 1 14.5-ounce can Canned diced tomatoes, with juice
- 0.5 cup Chicken broth
- 2 tablespoons Chopped cilantro
- 1 whole Lime, cut into wedges
- 2 cups Cooked white or brown rice (for serving, optional)
Instructions
Trim any excess fat from the pork tenderloin and cut it into 1-inch cubes. Pat the cubes dry with a paper towel.
In a small bowl, mix together the salt, black pepper, cumin, paprika, and garlic powder. Sprinkle the spice mixture evenly over the pork cubes, tossing to coat them thoroughly.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned pork cubes in a single layer and sear them for 2-3 minutes on each side until browned. Work in batches if necessary and set the browned pork aside on a plate.
Reduce the heat to medium and add the diced red bell pepper, green bell pepper, and onion to the same skillet. Sauté for 4-5 minutes until the vegetables soften.
Stir in the black beans, diced tomatoes (with their juice), and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for added flavor.
Return the browned pork cubes to the skillet and gently stir to combine. Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the pork is tender and cooked through.
Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed.
Serve the Santa Fe Pork over cooked white or brown rice, if desired, and garnish with lime wedges for a zesty finish.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 6.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 106 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
