Saucy Pork and Peppers
The bounty of a summer garden shines in this colorful dish. Serve with a side salad and buttered orzo pasta.
2 fresh limes
1/4 cup soy sauce
1 teaspoon oregano leaves
1/2 teaspoon thyme leaves
Dash cayenne pepper
4 cloves garlic, crushed
2 to 3 fresh parsley sprigs
1 bay leaf
1 pound pork tenderloin, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon brown sugar, packed
2 medium onions, each cut into 8 pieces
2 medium tomatoes, each cut into 8 pieces and seeded
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
- Squeeze juice from limes, reserving peel. In small bowl, combine lime juice, soy sauce, oregano leaves, thyme leaves, cayenne, garlic, 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 dish; 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, peppers and reserved marinade; simmer 10 to 15 minutes or until pork is tender.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.