The bounty of a summer garden shines in this colorful dish. Serve with a side salad and along with buttered orzo pasta.
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- 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, reserve 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 10-15 minutes or until pork is tender.