Directions:
- In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Remove 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; seal bag and turn to coat. Cover and refrigerate for 1 to 3 hours, turning occasionally.
- Drain and discard marinade from pork. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat.
- Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.54 Kcal (1145 kJ) | ||
| Calories from fat | 62.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 11% | |
|---|---|---|---|
| Cholesterol | 74.84mg | 25% | |
| Sodium | 1155.72mg | 48% | |
| Potassium | 1189.44mg | 25% | |
| Total Carbs | 22.3g | 7% | |
| Sugars | 11.65g | 47% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 29.95g | 60% | |
| Vitamin C | 111.9mg | 187% | |
| Iron | 1.8mg | 10% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.59 Kcal (229 kJ) | ||
| Calories from fat | 12.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 11% | |
|---|---|---|---|
| Cholesterol | 14.94mg | 25% | |
| Sodium | 230.65mg | 48% | |
| Potassium | 237.37mg | 25% | |
| Total Carbs | 4.45g | 7% | |
| Sugars | 2.33g | 47% | |
| Dietary Fiber | 0.83g | 17% | |
| Protein | 5.98g | 60% | |
| Vitamin C | 22.3mg | 187% | |
| Iron | 0.4mg | 10% | |
| Calcium | 11.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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