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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 Ingredients:
2 medium 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 to 3 sprigs fresh parsley, stems removed |
1 pork tenderloin (1 pound), 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 peppers, cut into 1-inch pieces |
2 medium tomatoes, each cut into 8 wedges |
Directions:
1. 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.
2. 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 meat and vegetables are tender. Add the tomatoes; cook 1 minute longer. Yield: 4 servings.
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