1 pound pork tenderloin
1/4 cup low sodium soy sauce
2 Tablespoons fresh lime juice
2 cloves garlic, crushed
1 teaspoon leaf oregano, crumbled
1/2 teaspoon leaf thyme, crumbled
Dash ground hot red pepper
1 bay leaf (optional)
1 teaspoon Brown Sugar Twin
1/2 tsp not/starch (or 1 teaspoon cornstarch)
2 Tablespoons light olive oil
1 small red pepper, cut in thin strips
1 small green pepper, cut in thin strips
1 small yellow pepper, cut in thin strips
1 stalk celery, sliced on diagonal
1 jar mushrooms (straw or buttons), drained
Cut tenderloin into 3-inch lengths; cut each piece into 3/8-inch
"sticks". Combine the soy sauce, lime, garlic, oregano, thyme, hot red
pepper, and bay leaf in a medium size bowl.
Remove the pork and drain well. Stir the Brown Sugar Twin and not/starch (or cornstarch) into the marinade and reserve. Heat 1 Tablespoon of the oil in a large skillet or dutch oven over medium-high heat.
Add the pork and stir fry for 2-3 minutes, or until browned. Transfer the pork to serving plate; rinse and dry skillet.
Heat the remaining 1 Tablespoon oil over medium-high heat. Add the peppers and celery and cook for 3 minutes. Stir in the marinade; add to the vegetables and cook for 1 minute. Stir in meat and mushrooms and cook until heated through.
Serve and enjoy!
Makes 4 servings. 4.5 grams per serving using not/starch; 5.3 grams per serving using cornstarch.