- 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
- 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 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.
- Transfer to serving dish. Sprinkle chopped green onions over and serve.