1 pound pork tenderloin, cut in quarters lengthwise and then cut 1/4-inch thick

2 T. dry sherry

2 tsp. cornstarch

1 tsp. ground cumin

1 clove garlic, minced

1/2 tsp. seasoned salt

1 T. vegetable oil

1 green bell pepper, seeded and cut into strips

1 medium onion, thinly sliced

12 cherry tomatoes, halved

 

Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl. Add pork slices and stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture and stir fry about 3 to 4 minutes. Add remaining ingredients. Cover pan and simmer for 3 to 4 minutes. Serve hot with green Chile salsa.