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Pork & Pepper Stir-Fry

Serves: 3

Prep Time: Ready in 1 hour 40 minutes
Carbohydrate Count: 6g per serving


    1 pound pork tenderloin
   1/4 cup soy sauce
   2 tablespoons lime juice
   2 cloves garlic, crushed
   1 teaspoon oregano
   1 teaspoon thyme
   1 teaspoon splenda
   2 tablespoons olive oil
   1 cup red bell peppers, cut into thin strips
   1/4 cup mushrooms, sliced
   1 dash cayenne pepper

1. Cut tenderloin into 3-inch lengths. Cut each piece into 3/8-inch "sticks".

2. Combine soy, lime, garlic, oregano, thyme and red pepper and marinate pork for 1 hour in refrigerator. Remove pork and drain WELL.

3. Stir splenda into marinade and reserve. Heat oil in pan and stir fry pork 2-3 min til browned. Remove pork from skillet. Stir fry peppers 3 minutes. Add mushrooms, then reserved marinade. Stir until it thickens, then return pork to skillet to heat.

Pork & Pepper Stir-Fry is from the Cook'n Low Carb collection. Click here to get this CD or better yet...download the recipes right now!

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