1 lb. pork tenderloin (cut into strips)
2 tsp. cornstarch
1/2 tsp. seasoned salt
1 green pepper, seeded (cut into strips)
2 tbsp. dry sherry
1 tsp. ground cumin
1 clove garlic, minced
1 tbsp. cooking oil
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 and stir fry about 3-4 minutes. Add remaining ingredients, cover pan and simmer for 3-4 minutes. Do not overcook. Serve hot with green chili salsa.