* 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.
