Pork & Pepper Stir Fry

[Kitchen Witch]

Pork & Pepper
Stir Fry

Ingredients:

* 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.

[Pork and Pepper Stir Fry] 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.