1 pound pork tenderloin, cut in quarters
    lengthwise and then cut 1/4-inch thick
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 bell pepper, seeded and cut into strips
1 medium onion, thinly sliced
12 cherry tomatoes, halved

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 salsa.