- 2 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 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 small 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.