 Southwestern Stir-Fry
Makes 4 servings
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Ingredients
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1
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pound pork tenderloin
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2
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tablespoons cornstarch
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2
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tablespoons dry sherry
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1
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teaspoon ground cumin
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1
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clove garlic, finely chopped
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1/2
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teaspoon seasoned salt
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1
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tablespoon vegetable oil
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1
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medium onion, thinly sliced
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1
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medium green bell pepper, cut into strips
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12
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cherry tomatoes, halved
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Warm flour tortillas and green chili salsa for serving
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Cut pork tenderloin lengthwise into quarters. Cut each quarter into 1/4-inch-thick slices. Combine cornstarch, sherry, cumin, garlic and seasoned salt in medium bowl. Add pork slices; stir to coat.
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Heat oil in large heavy skillet over medium-high heat. Add pork mixture; stir-fry 3 to 4 minutes. Stir in onion, bell pepper and tomatoes. Reduce heat to low; cover and simmer 3 to 4 minutes. Serve hot with tortillas and salsa.
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© National Pork Board
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Printed
from fbnr.com
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