Southwestern Pork Stir Fry

• 1 Smithfield(R) Mesquite Seasoned Loin Filet, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large zucchini, trimmed and diced
• 1 small red bell pepper, seeded and cut into 1/4-inch strips
• 1 small yellow bell pepper, seeded and cut into 1/4-inch strips
• 1/2 small red onion, thinly sliced
• 1 cup fresh or frozen corn kernels
• 1 medium jalapeno pepper, seeded and thinly sliced
• 1 medium garlic clove, minced
• 1 1/2 tablespoons freshly squeezed lime juice
• 1 teaspoon chili powder
• salt and freshly ground black pepper to taste
• 1 teaspoon cornstarch mixed with
• 1/2 cup chicken broth

1. Heat the olive oil in a large skillet until hot. Add the pork to the skillet. Cook for 2 minutes, stirring often.
2. 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.
3. Add the broth/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.

filet, olive oil, zucchini, red bell pepper, yellow bell pepper, red onion, corn, jalapeno pepper, garlic, freshly squeezed lime juice, chili powder, salt, cornstarch, chicken broth

Taken from www.allrecipes.com/recipe/244341/southwestern-pork-stir-fry/ (may not work)