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
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forLime Pork with Peppers
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 21, 2011
"The whole family enjoyed this recipe. This is a keeper!"