Pork Tenderloin (actually top loin) a la Mexicana Review

4 stars (on a 5 star scale) p. 282-283 A flavorful easy-to-make stew with a short ingredient list. Each ingredient contributes. (My apartment-mate points out that the sweetness of the pepper and the onions does not overpower the dish because, likely, they are balanced by the acidity of the tomatoes.) I didn't like the pork -- I thought it was a little tough/chewy and that I overcooked it, but my apartment-mate says that that is just the texture of the pork. We both agree the cubes should be smaller. (I had made them smaller then the recommended one-inch cubes, but they should be still smaller so cutting isn't required nor do they dominate a bite.) Maybe I'll use chicken or a meaty fish like catfish next time.