1 lb. pork tenderloin
2 tbsp. dry sherry
2 tbsp. cornstarch
1 tsp. ground cumin
1 clove garlic, finely chopped
1/2 tsp. seasoned salt
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 med. green bell pepper, cut into strips
12 cherry tomatoes, halved
Warm flour tortillas and green chili salsa for serving

Cut pork tenderloin lengthwise into quarters. Cut each quarter into 1/4 inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in medium bowl. Add pork slices; stir to coat.

Heat oil in large, heavy skillet over medium-high heat. Add pork mixture; stir-fry 3 to 4 minutes. Stir in onion, pepper and tomatoes. Reduce heat to low; cover and simmer 3 to 4 minutes. Serve hot with tortillas and salsa. Makes 5 servings.