Lime Pork with Peppers
1/4 cup light soy sauce
4 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
2 sprigs fresh parsley, stems removed
1 pound pork tenderloin, 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 green bell 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 vegetables are tender. Add the tomatoes; cook 1 minute longer.