easy is about it.... and definitely cold!! we also mixed in a bit of ranch, that helped.

Reviewed On: Sep. 19, 2009

Incredible and easy to make! I was unable to get a tenderloin so I improvised with a pretty icky piece of pork. I was unable to pound them down to 1/4 so I just sliced thin all the meat. I then marinated it overnight, right on 24 hours. I also used kosher salt and ground pepper (couldn't get the corns out of the bottle!) As my cut of pork was so tough I let it simmer for about an hour which of course mushed up the peppers, yellow and red, but the flavor was still unbelievable. The lemon added just the right touch. We had it with parmesean noodles which was a questionable choice, lol. My fam loved it, mushy peppers and all!

Reviewed On: Aug. 13, 2009