1 lb. pork tenderloin
2 tbsp. dry sherry
2 tsp. cornstarch
1 tsp. ground cumin
1 clove garlic, minced
1/2 tsp. seasoned salt (Lawry's)
1 green pepper, seeded and cut into strips
12 cherry tomatoes, halved
1 tbsp. vegetable oil
1 medium onion, thinly sliced

Slice pork tenderloin into quarters lengthwise, then cut into 1/4-inch thick slices.

Combine sherry, cornstarch, cumin, garlic and seasoned 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 to 4 minutes. Add remaining ingredients. Cover pan; simmer for 3 to 4 minutes. Serve hot with chili salsa, if desired.

Serves 4.