Ingredients

• 1 ½ lb Pork Tenderloin, Cut into 1 inch cubes
• ½ Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper
• ½ Teaspoon Garlic Powder
• ½ Teaspoon Onion Powder
• 1 Teaspoon Ground Cumin, Divided
• ½ Teaspoon Lawry’s Seasoned Salt
• 3 Tablespoons Olive Oil, Divided
• 4 Cloves Garlic, Minced
• 1 Small Red Onion, Thinly Sliced
• 1 Small Yellow or Orange Bell Pepper, Julienned
• 3 Roma Tomatoes, Thick Sliced
• 2 Tablespoons Aji Amarillo Paste
• 3 Tablespoons Soy Sauce
• 1 Tablespoon White Vinegar
• 1/3  Cup Beef Broth
• 1 Tablespoon Cilantro, Chopped
• 1 Lime, Halved
• 1 Large Sweet Potato, Peeled 
• Salt and Pepper to taste

Directions

Preheat oven to 400 Degrees

Place pork pieces in a medium bowl.  In a small bowl combine salt, black pepper, garlic powder, onion powder, ½ teaspoon cumin, and seasoned salt. Sprinkle seasoning mix over the pork and toss to coat pieces well.  Cover bowl and place in refrigerator to marinate for at least one hour or overnight.

Cut sweet potatoes into ½ inch wide sticks, about 2 ½ to 3 inches long.  Place in a bowl and toss them with 1 tablespoon of olive oil. Place sweet potatoes on a baking sheet and place them in the preheated oven on a middle rack.  Bake for about 10 to 12 minutes or until the sweet potatoes begin to brown on the bottom.  Using a spatula, flip the sweet potatoes and cook an additional 8 to 10 minutes so that the other side browns and crisp.  Remove from oven and allow to cool.

Heat 1 tablespoon olive oil in a large pan over medium high heat.  Add the pork and cook until brown, stirring occasionally, for about 6 to 8 minutes.  Transfer pork from the pan onto a platter.  Heat the remaining tablespoon of olive oil in the hot pan.   Add the onion and bell peppers. Cook for about 5 minutes until the onions begin to caramelize.  Reduce heat to medium and stir in the tomatoes and aji Amarillo paste. Simmer for 5 minutes. Stir in the soy sauce, vinegar and beef broth, let cook for 3 minutes.  Add the browned pork and cook until heated through, about 3 to 5 minutes.  Add the sweet potatoes, cilantro and toss to coat. Remove pan from heat and squeeze the juice of one lime over the mixture. Sprinkle with remaining cumin.  Add additional salt and pepper to taste. Serve alone or over rice.