This is great over steamed rice.
Recipe information
Yield
Serves 4
Ingredients
1 1/4 pounds pork tenderloin, cut into thin strips
1 tablespoon olive oil
1 1/2 cups chopped onions
2 bacon slices, chopped
1 tablespoon chopped seeded jalapeño chili
1/2 cup dry white wine
1 cup chicken stock or canned low-salt chicken broth
3/4 cup whipping cream
1/4 cup fresh lime juice
2 large tomatoes, seeded, diced
1 cup chopped green onions
Preparation
Step 1
Sprinkle pork with salt and pepper. Heat oil in large nonstick skillet over high heat. Add pork and sauté until almost cooked through, about 1 minute. Transfer to plate.
Step 2
Add 1 1/2 cups onions, bacon and jalapeño to same skillet and sauté until onions are tender, about 5 minutes. Add wine; cook 1 minute. Add stock and cream and simmer until mixture is reduced to 1 cup, about 7 minutes. Return pork to skillet. Stir in lime juice. Add tomatoes and sauté until pork is cooked through, about 1 minute longer.
Step 3
Transfer to serving dish. Sprinkle chopped green onions over and serve.
