1 pound pork tenderloin,
cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon brown sugar
2 medium onions, each cut into 8 pieces
2 medium tomatoes, each cut into 8 pieces and seeded
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
Squeeze juice from limes,
reserving peel. In small bowl, combine lime juice, soy sauce,
oregano leaves, thyme leaves, cayenne, garlic, parsley and bay
leaf; blend well. Place pork cubes in plastic bag or nonmetal
bowl. Pour marinade mixture over pork, turning to coat. Seal
bag or cover dish; marinate at least 2 hours or overnight in
refrigerator, turning pork several times.
Remove lime peel, parsley
sprigs and bay leaf from marinade; discard. Remove pork from
marinade, reserving marinade. Drain pork well.
Heat oil in large skillet
over high heat. Add brown sugar; stir until sugar is brown and
bubbly. Add pork cubes; cook and stir about 5 minutes or until
pork is browned. Reduce
heat to low. Add onions, tomatoes, peppers and reserved marinade;
simmer 10 to 15 minutes or until pork is tender.
