Place the cut pork tenderloin pieces into a resealable bag or container.
Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
Heat a wok over high heat.
Add oil and heat.
Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
Add Sriracha to taste and stir.
Continue cooking until vegetables are almost tender, stirring often.
Serve over warmed cooked rice with a few more squirts of Sriracha.