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The bounty of a summer garden shines in this colorful dish. Serve with a side salad and along with buttered orzo pasta.

Ingredients

  • 1 pound pork tenderloin (cut into 1-inch cubes)
  • 2 limes (fresh)
  • 1/4 cup lite soy sauce
  • 1 teaspoon oregano leaves
  • 1/2 teaspoon thyme leaves
  • 1 dash cayenne pepper
  • 4 cloves garlic (crushed)
  • 3 parsley sprigs (fresh)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 teaspoon brown sugar
  • 2 onions (medium, each cut into 8 pieces)
  • 2 medium tomatoes (each cut into 8 pieces and seeded)
  • 1 red bell pepper (large, cut into 8 pieces)
  • 1 green bell pepper (large, cut into 8 pieces)

Directions

  1. Squeeze juice from limes, reserving peel. In small bowl, combine lime juice, soy sauce, oregano leaves, thyme leaves, cayenne, garlic, parsley and bay leaf; blend well. Place pork cubes in plastic bag or nonmetal bowl. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 2 hours or overnight in refrigerator, turning pork several times.
  2. Remove lime peel, parsley sprigs and bay leaf from marinade; discard. Remove pork from marinade, reserve marinade. Drain pork well. Heat oil in large skillet over high heat. Add brown sugar; stir until sugar is brown and bubbly. Add pork cubes; cook and stir about 5 minutes or until pork is browned. Reduce heat to low. Add onions, tomatoes, peppers and reserved marinade; simmer 10-15 minutes or until pork is tender.
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