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Lime Pork with Peppers

By: Shonda Ford

"A little planning the night before or early in the day is all it takes to get this entree on the take in a hurry. Loaded with vegetables, tender pork and lots of lime flavor, it's and outstanding meal-in-one. --Shonda Ford of DeRidder, Louisiana"

Rate/Review | Read Reviews (1)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 limes
1/4 cup reduced-sodium soy sauce
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 sprigs fresh parsley, stems removed
1 pound pork tenderloin, cut into 1 inch cubes
1 bay leaf
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 wedges
2 small green bell peppers, cut into 1 inch pieces
2 medium tomatoes, each cut into 8 wedges

Directions

Finely grate lime peel, reserving 2 tablespoons peel. Juice the limes. In a bowl, combine the soy sauce, garlic, oregano, thyme, cayenne, parsley, lime juice and reserved lime peel. Pour 1/2 cup marinade into a large resealable plastic bag; add the pork and bay leaf. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Discard bay leaf. In a large nonstick skillet, heat oil over medium-high heat. Add sugar; stir until bubbly. Add the meat; cook and stir for 3-4 minutes or until browned. Reduce heat; add the onions, peppers and the reserved lime mixture. Cook, uncovered, for 10-15 minutes or until vegetables are tender. Add the tomatoes; cook 1 minute longer.

Footnotes

Nutritional Analysis: 1-1/2 cups equals 240 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 540 mg sodium, 18 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.