• 1 pound pork tenderloin (cut in 1/4-inch cubes)
  • 2 tablespoons dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cumin
  • 1 clove garlic (minced)
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon vegetable oil
  • 1 green bell pepper (seeded and cut into strips)
  • 1 onion (medium, thinly sliced)
  • 12 cherry tomatoes (halved)


  1. 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 3-4 minutes. Add remaining ingredients, cover pan and simmer for 3-4 minutes. Serve hot with green chile salsa, if desired.
  2. Serves 4.
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