• 1 pound pork loin (boneless, and cut into strips)
  • 1/4 cup lime juice
  • 1/4 cup chicken broth
  • 1/4 cup lite soy sauce
  • 1 teaspoon sugar
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon oregano (crushed)
  • 1/4 teaspoon ground ginger
  • 1 vegetable oil (tabelspoon)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon hot pepper sauce
  • 2 cloves garlic (crushed)
  • 1 onion (large, sliced)
  • 1 green bell pepper (seeded, thinly sliced)
  • 1 tablespoon lemon juice
  • 6 cups lettuce (shredded)
  • 12 cherry tomatoes (halved)


  1. For marinade, stir together lime juice, broth, soy sauce, sugar, cumin, oregano, ginger, oil, liquid smoke, hot pepper sauce and garlic; pour over pork strips in self-sealing bag. Seal bag, refrigerate 30 minutes. Remove pork from marinade, reserving 2 tablespoons marinade.
  2. Heat reserved marinade in large nonstick skillet over medium-high heat. Add pork strips, onion and green pepper; stir-fry 3-4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat. Line 4 individual salad plates with shredded lettuce; spoon pork mixture over, serve with crisp tortilla chips and sliced oranges.
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