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southwestern Stir Fry 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, Halves
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. 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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