Southwestern Stir-Fry

• 1 pork tenderloin (1 pound)
• 2 tablespoons chicken broth or water
• 2 teaspoons cornstarch
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon seasoned salt
• 1 tablespoon vegetable oil
• 15 cherry tomatoes, halved
• 1 medium onion, cut into thin wedges
• 1 medium green pepper, cut into thin strips
• Hot cooked rice or flour tortillas, warmed, optional
• Shredded cheddar cheese and salsa, optional

1. Slice tenderloin into 3-in. x 1-1/2-in. x 1/8-in. strips; set aside. In a bowl, combine broth, cornstarch, garlic, cumin and seasoned salt. Add pork; toss to coat. In a large skillet, stir-fry pork in oil over medium-high heat for 5-7 minutes or until no longer pink. Add tomatoes, onion and green pepper; cover and cook for 3-4 minutes or until onion is tender. Serve over rice, or spoon into tortillas and top with cheese and salsa if desired.

pork tenderloin, chicken broth, cornstarch, garlic, ground cumin, salt, vegetable oil, tomatoes, onion, green pepper, rice, cheddar cheese

Taken from www.tasteofhome.com/recipes/southwestern-stir-fry/ (may not work)