Lime Pork with Peppers Recipe

5 1 1
Lime Pork with Peppers Recipe
Lime Pork with Peppers Recipe photo by Taste of Home
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Lime Pork with Peppers Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 20 min.

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

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 meat and vegetables are tender. Add the tomatoes; cook 1 minute longer. Yield: 4 servings.
Originally published as Lime Pork with Peppers in Light & Tasty April/May 2005, p31

Nutritional Facts

1-1/2 cups: 240 calories, 8g fat (2g saturated fat), 63mg cholesterol, 540mg sodium, 18g carbohydrate (9g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 fat.

  • 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
  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.
Originally published as Lime Pork with Peppers in Light & Tasty April/May 2005, p31

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sama1959ca User ID: 794873 147177
Reviewed Nov. 21, 2011

"The whole family enjoyed this recipe. This is a keeper!"

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