- 1 1/4 pounds pork tenderloin, cut into thin strips
- 1 tablespoon olive oil
- 1/2 onion, minced
- 2 bacon slices, chopped
- 1 tablespoon chopped seeded jalapeño chili
- 1/2 cup dry white wine
- 1 cup chicken stock
- 3/4 cup heavy cream
- 1/4 cup fresh lime juice
- 2 large tomatoes, seeded, diced
- 1 scallion, minced
- salt and pepper
- 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.
- Add 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.
- Transfer to serving dish. Sprinkle with the scallion and serve.