Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
Description
The bounty of a summer garden shines in this colorful dish. Serve with a side salad and along with buttered orzo pasta.
Ingredients
US|METRIC
- 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
- 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.
- 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.
Did you make this?
Reviews(0)