Kung Pao Pork

Trim the pork tenderloin of all visible fat and cut into 1 inch cubes. Roughly chop 1 tablespoon of the peanuts and set aside for garnish.

Heat the oil in a large skillet or wok over high heat until it begins to shimmer. Add the pork and cook for 4 minutes turning frequently to brown on all sides. Add the remaining 1/4 cup peanuts, chilies and 2 of the green onions, cook for 30 seconds, stirring constantly. Add the San-J Szechuan Sauce and cook for 1 minute, stirring constantly. Serve immediately garnished with the chopped peanuts and remaining green onion.