2 t. canola oil
8 oz chopped onion
1 (1-lb) pork tenderloin, trimmed and cut into 1-in pieces
1-1/4 t. garam masala
1 t. garlic powder
1 t. mustard seeds
2 t. fresh ground ginger
1/4 to 1/2 t. ground ref pepper
1/4 C. chicken broth
1 (14-1/2 oz) can petite diced tomatoes, undrained
1 (8-oz) can tomato sauce
2 T. chopped fresh cilantro
1 T. red wine vinegar
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; saute for 5 minutes or until lightly browned.
Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar.
Serve over rice.