Saucy Pork And Peppers
|62% less sodium soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), crushed|
|Dried oregano leaves||1 Teaspoon, crushed|
|Dried thyme leaves||1⁄2 Teaspoon, crushed|
|Ground red pepper||1 Dash|
|Fresh parsley sprigs||3|
|Pork tenderloin||1 Pound, cut into 1 inch cubes|
|Olive oil||1 Tablespoon|
|Firmly packed brown sugar||1 Teaspoon|
|Onions||2 Medium, each cut into 8 pieces|
|Tomatoes||2 Medium, each cut into 8 pieces and seeded|
|Bell peppers||2 Large, each cut into 8 pieces|
Remove peel from limes using vegetable peeler.
Squeeze juice from limes.
In small bowl, combine lime juice and peel, soy sauce, garlic, oregano leaves,thyme leaves, ground red pepper, parsley and bay leaf; blend well.
Place pork cubes in plastic bag or nonmetal bowl.
Pour marinade mixture over pork, turning to coat.
Seal bag or cover bowl; marinate at least 2 hours or overnight in refrigerator, turning pork several times.
Remove lime peel, parsley sprigs and bay leaf from marinade; discard.
Remove pork from marinade, reserving marinade.
Drain pork well.
Heat oil in large skillet over high heat.
Add brown sugar; stir until sugar is brown and bubbly.
Add pork cubes; cook and stir about 5 minutes or until pork is browned.
Reduce heat to low.
Add onions, tomatoes, bell peppers and reserved marinade; simmer 10 to 15 minutes or until pork is tender.