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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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When I didn't have tortillas in the house to wrap up the meat in this recipe, I made it into a hearty salad instead. It was delicious! Ingredients:
1 cup lime juice |
1/4 cup reduced-sodium chicken broth |
1/4 cup reduced-sodium soy sauce |
2 garlic cloves, minced |
1 tablespoon canola oil |
1 teaspoon sugar |
1 teaspoon liquid smoke, optional |
3/4 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon ground ginger |
1/4 teaspoon hot pepper sauce |
1 pound boneless pork loin, trimmed and cut into thin strips |
1 large onion, sliced |
1 medium green pepper, cut into strips |
1 medium sweet yellow pepper, cut into strips |
1 tablespoon lemon juice |
6 cups torn romaine |
12 cherry tomatoes, quartered |
Directions:
1. In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Set aside 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally.
2. Drain pork, discarding marinade. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat.
3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
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