Potatoes and Pork Provencale

4 medium potatoes, cut into 3/4-inch
    cubes and microwaved 10 minutes
1 tablespoon vegetable oil
1 pound lean pork, in thin strips
1 cup cherry tomatoes
1/3 cup orange marmalade
2 tablespoons Dijon-style mustard

While potatoes cook, heat oil in large skillet over high heat. Add pork and toss until opaque. Drain. Add potatoes and tomatoes; saute and toss 3 minutes.

Add marmalade and mustard; toss until marmalade is melted. Season with salt and pepper.