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Low Carb Luxury Recipe!
Pork and Pepper Stir-Fry

  • 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 packet Splenda
  • 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 Splenda 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.

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