1 tablespoon vegetable oil
1 pound boneless pork loin tenderloin
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried dried rosemary
2 tablespoons dried coriander
1/4 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
Heat oil in a large skillet over medium heat. Saute pork in the oil, turning frequently, for 5 to 6 minutes. Reduce heat to medium and add flour, salt, oregano, basil, rosemary, coriander, thyme, allspice, garlic powder and garlic powder. Continue to saute for 5 minutes or until golden brown.
Discard marinade.
Stir pork in marinade, turning occasionally, for 2 to 3 minutes, or until well coated. Add garlic powder, oregano, basil, rosemary, coriander, thyme, allspice and garlic powder. Return to a gentle heat, and add tomatoes, if desired. Stir until tomatoes are heated through.