1 pound pork tenderloin, trimmed of fat 
1 cup orange juice 
1 cup chopped onions 
1 green pepper, diced 
1 sweet red pepper, diced 
1 tsp cornstarch 
2 tbsp frozen apple juice concentrate, thawed 
2 tsp minced garlic 
1/2 tsp ground red pepper 
1/4 tsp ground cumin 
1/4 tsp salt 
1/4 cup minced scallions 

Cut pork crosswise into 16 slices. Place the slices, several at a time, between 2 sheets of wax paper. Using a meat mallet, pound to 1/4-inch thickness.
Coat a 10-inch non-stick skillet with non-stick spray and place over medium-high heat until hot. Add enough pork slices to cover the pan. Cook for 3 minutes. Turn and cook for 3 minutes, or until browned. Transfer the pork to a plate; cover to keep warm. Repeat until all the pork is cooked.

Add the orange juice to the skillet. Bring to a boil, scraping to loosen any browned bits from the bottom. Add the onions, green peppers, red peppers. Cook, stirring, for 5 minutes, or until all the pork is cooked.

Place the cornstarch in a small bowl. Add the apple juice concentrate and stir until smooth. Add the garlic, ground red pepper, cumin, and salt. Add to the skillet. Cook, stirring, for 3 minutes, or until the sauce thickens. Serve over the pork. Sprinkle with the scallions. Serves 4.