Remove as much fat and the thin skin off of the Pork Tenderloin (2).
Slice into 1 1/2-inch medallions and place in a large bowl.
Add Soy Sauce (2 tablespoon), Lime Juice (2 tablespoon), Ground Oregano (1/2 teaspoon), Adobo Seasoning (2 tablespoon), and Garlic (1 tablespoon). Mix well.
Refrigerate for at least 2 hours or overnight for optimum flavor.
In a large skillet, add Corn Oil (1/4 cup) and heat over medium-high heat.
Add pork in a single layer and cook about 5 minutes before turning over.
Once turned over, add Red Bell Pepper (1/2), Green Bell Pepper (1/2), Orange Bell Pepper (1/2), and Yellow Onion (1/2).
Raise heat to high to get some color on the pork and continue cooking for about another 10 minutes, turning if needed.
Sprinkle Fresh Cilantro (2 tablespoon) and transfer to a serving dish. This can be served over white rice and beans or with a side salad.