Recipe(tried): Southwestern Pork

I found the recipe finally, it was in a cookbook actually called Skim the Fat by The American Dietetic Association recipe follows:

Southwestern Pork

1 1/2 lb pork tenderloin
2 tsp. ground cumin
1/4 cup cornmeal
2 tsp. Vegetable oil
1 cup reduced sodium Chicken Broth
2 Tbsp. red wine vinegar
3 Tbsp. tomato paste
1 Tbsp. brown sugar
2 stalks celery, sliced on the diagonal
2 carrots, peeled and sliced on the diagonal
1/2 cup frozen corn
1/2 red Pepper, sliced into thin, short strips

Trim excess fat from tenderloin; cut into 2 sections if not already in two pieces.

Mix cumin with cornmeal. Roll tenderloin sections in mixture to coat.

Pour oil into nonstick, 12-inch skillet, and turn heat to medium. Add tenderloin, and allow to brown evenly on all sides.

Mix chicken broth, vinegar, tomato paste, and sugar together. Add to pan with celery and carrots. Bring mixture to a boil; cover and simmer 15 to 20 minutes.

Add corn and red pepper; cover and simmer 10 more minutes. To serve, slice meat onto a platter and surround with vegetables.
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8 servings
170 calories per serving
4.9 grams of fat
1.3 grams of saturated fat
60 milligrams of cholesterol