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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A friend shared this recipe with me after picking it up at a pork producers convention. Since then, I've prepared it for customers of my catering business with rave reviews. Ingredients:
1 cup lime juice |
1/4 cup chicken broth |
1/4 cup soy sauce |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
1 teaspoon sugar |
1 teaspoon liquid smoke, optional |
3/4 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon ground ginger |
1/4 teaspoon hot pepper sauce |
1 pound boneless pork loin, trimmed and cut into thin strips |
1 large onion, sliced |
1 medium green pepper, cut into strips |
1 medium sweet yellow pepper, cut into strips |
1 tablespoon lemon juice |
6 cups torn romaine |
12 cherry tomatoes, quartered |
Directions:
1. 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.
2. 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.
3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Yield: 4 servings.
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