Serves: 3
Total Calories: 294
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.
This Pork & Pepper Stir-Fry recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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