1 lb. pork tenderloin, cut into strips
2 tbsp. dry sherry
2 tsp. cornstarch
1 tsp. cumin
1 clove garlic, minced
1/2 tsp. seasoned salt
1 tbsp. cooking oil
1 green pepper, seeded, cut into strips
1 med. onion, thinly sliced
12 cherry tomatoes, halved

Combine sherry, cornstarch, cumin, garlic, and salt in a medium bowl. Add pork slices; stir to coat. Heat oil over medium-high heat in heavy skillet. Add pork mixture. Stir-fry about 3-4 minutes.

Add remaining ingredients. Cover and simmer 3-4 minutes. Do not overcook. Serve hot with green chili salsa.