2 tsp. vegetable oil
1 sm. green bell pepper, cut in thin strips (1 c.)
1 lg. onion, halved lengthwise, then thinly sliced crosswise (1 c.)
Frozen strips from tail end of pork tenderloin (about 8 oz.)
1 tsp. chili powder
1/2 tsp. minced garlic
1 (8 oz.) can stewed tomatoes

Heat oil in a large skillet over medium-high heat. Add pepper and onion and cook 5 to 6 minutes, stirring often, until almost tender. Add pork, chili powder and garlic. Stir-fry 3 to 5 minutes until pork is lightly browned on the outside and slightly pink in center. Add tomatoes and cook 1 to 2 minutes until heated through and pork is done. Makes 2 servings.