From the kitchen of Martin James – Copenhagen, Denmark

This is great over steamed rice.

1 (1 1/4 pound) 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 chile
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.

Serves 4.

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