1 (1 pound) pork tenderloin
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon ground cumin
1 clove garlic, finely chopped
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1 onion, thinly sliced
1 green bell pepper, cut into strips
12 cherry tomatoes, halved
Warm flour tortillas
Green chili salsa
Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat.
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Heat the oil in a large cast iron skillet over medium-high heat. Add the pork mixture and stir-fry for 3 to 4 minutes. Stir in the onion, green pepper and tomatoes. Reduce the heat; cover and simmer for 3 to 4 minutes.
Serve hot with tortillas and salsa.
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