Southwestern Pork Stir Fry - cooking recipe

Ingredients

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

Preparation

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/cornstarch mixture to the skillet and cook just until the liquid comes to a boil and begins to thicken. Serve over polenta.