Saucy Pork And Peppers
A vibrant and flavorful pork stir-fry with peppers and a zesty lime soy marinade, perfect for quick weeknight dinners or entertaining guests seeking bold flavors.
Ingredients
- 2 fresh limes ⓘ
- 1/4 cup soy sauce ⓘ
- 1 teaspoon oregano leaves ⓘ
- 1/2 teaspoon thyme leaves ⓘ
- dash cayenne pepper ⓘ
- 4 cloves garlic, crushed ⓘ
- 2-3 parsley sprigs ⓘ
- 1 bay leaf ⓘ
- 1 pound pork tenderloin, trimmed and cut into 1-inch cubes ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon brown sugar ⓘ
- 1 medium onion, cut into 8 or more pieces ⓘ
- 1 medium tomato, seeded and cut into 8 or more pieces ⓘ
- 1 large red bell pepper, cut into 8 pieces ⓘ
- 1 large green bell pepper, cut into 8 pieces ⓘ
Instructions
- Squeeze juice from the limes, reserving the peel.
- In a small bowl, combine lime juice, lime peel, soy sauce, oregano, thyme, cayenne pepper, crushed garlic, parsley, and Bay leaf; blend well.
- Place pork cubes in a plastic bag or non-metallic bowl.
- Pour the lime mixture over the pork, turning to coat all pieces.
- Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours or overnight, turning the pork several times.
- Remove the lime peel, parsley sprigs, and Bay leaf from the marinade and discard.
- Remove the pork from the marinade, reserving the marinade.
- Drain the pork well.
- Heat oil in a large skillet over high heat.
- Add brown sugar and stir until dissolved.
- Add pork cubes and cook, stirring, about 5 minutes or until browned. Reduce heat to low.
- Add onion pieces, tomato pieces, bell peppers, and reserved marinade; simmer for 10 to 15 minutes or until pork is tender.
Tips & Substitutions
For added flavor, consider marinating the pork overnight to enhance the taste. If you don't have fresh limes, lemon juice can be a suitable substitute. You can also swap out the pork tenderloin for chicken breast or even firm tofu for a vegetarian option. For extra heat, include more cayenne pepper or add sliced jalapeños to the skillet.
Serving Suggestions
Serve this dish over fluffy rice or alongside crusty bread to soak up the delicious sauce. It pairs beautifully with Rice With Pigeon Peas And Pork for a complete meal. A fresh salad or steamed vegetables would also complement the flavors well, providing a refreshing contrast to the saucy pork and peppers.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Saucy Pork And Peppers contains roughly 683 calories, with 15g protein, 82g carbohydrates, and 41g fat. It is an excellent source of iron (134% of the Daily Value), vitamin C (121% of the Daily Value), and dietary fiber (81% of the Daily Value). Note that it is relatively high in sodium, at 562mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute the pork with chicken breast, beef, or even firm tofu for a vegetarian option. Just adjust the cooking time accordingly, as different meats will cook at different rates.
How can I make this dish spicier?
To increase the spice level, you can add more cayenne pepper or include fresh sliced jalapeños or red pepper flakes. Start with small amounts and adjust to your taste preference.
What can I serve with Saucy Pork And Peppers?
This dish pairs well with rice, particularly seasoned rice or a simple side salad. For a heartier meal, consider serving it with crusty bread or over a bed of cooked quinoa to soak up the flavorful sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).