Hot cooked rice or flour tortillas, warmed, optional
Shredded cheddar cheese and salsa, optional
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.