Trim excess fat from tenderloins
and cut into 2 pieces. Mix cumin with cornmeal in a shallow dish or large zip lock
Roll meat in mixture to coat.
Pour oil into a nonstick, 12-inch
skillet and brown meat over medium heat.
Whisk the chicken broth, vinegar,
tomato paste, and sugar in a small bowl. Add to meat, along with the celery and carrots.
Bring to a boil; cover and simmer 15 to 20 minutes. Add corn and red pepper; cover
simmer 10 more minutes. Pork should reach internal temperature of 145°F. Let rest
To serve, slice meat onto a platter
and surround with vegetables.