Stir-fry with a Southwestern accent. Serve with tortillas, pinto beans and rice.
1 pound pork tenderloin, cut in 1/4-inch cubes
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon ground cumin
1 clove garlic, minced
1/2 teaspoon seasoned salt
1 tablespoon vegetable oil
1 green pepper, seeded and cut into strips
1 medium onion, thinly sliced
12 cherry tomatoes, halved
Green chile verde salsa for accompaniment
- Combine sherry, cornstarch, cumin, garlic and salt in a medium bowl; add pork slices and stir to coat.
- Heat oil over medium-high heat in heavy skillet. Add pork mixture and stir-fry about 3 to 4 minutes.
- Add remaining ingredients, cover pan and simmer for 3 to 4 minutes.
- Serve hot with green chile verde salsa, if desired.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.