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Southwestern Stir Fry



  • 1 (1 pound) pork tenderloin
  • 2 tablespoons dry sherry
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cumin
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon seasoned salt
  • 1 tablespoon vegetable oil
  • 1 onion, thinly sliced
  • 1 green bell pepper, cut into strips
  • 12 cherry tomatoes, halved
  • Warm flour tortillas
  • Green chili salsa


  1. Cut pork tenderloin lengthwise into quarters. Cut the quarters into 1/4-inch thick slices.
  2. Combine sherry, cornstarch, cumin, garlic and seasoned salt in a medium-size bowl. Add the pork slices and stir to coat.
  3. Heat the oil in a large cast iron skillet over medium-high heat. Add the pork mixture and stir-fry for 3 to 4 minutes.
  4. Stir in the onion, green pepper and tomatoes. Reduce the heat; cover and simmer for 3 to 4 minutes.
  5. Serve hot with tortillas and salsa.


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