Without further ado:
1tbsp low sodium soy sauce
3/4 tsp dried thyme
1/4 tsp ground ginger
1/4 tsp crushed red pepper (I probably used 1 tsp...you know how I like SPICE!)
1/8 tsp ground allspice
1 lb pork tenderloin trimmed and cut into 1/2" pieces
1 1/2 tbsp vegetable oil
1 tbsp butter
1 1/2 cups chopped onion
1 c chopped green pepper
2 large yellow plantains
1/2 tsp black pepper
4 garlic cloves, minced
1 tsp hot pepper sauce (I used Franks Extra Hot)
2 tbsp chopped cilantro
(obviously these are my attempts at 'great' photography)
1. In a large freezer bag, combine soy sauce, thyme, ginger, crushed red pepper, allspice and pork. Toss to coat.
2. Heat 1 1/2 tsp of oil in large nonstick skillet over med-high heat. Add pork mixture and saute 4 minutes or until done. Remove from pan.
3. Add 1 tbsp oil and butter to pan. Add onion, bell pepper, plantains and pepper. Cook for 6 min, stirring occasionally.
4. Stir in garlic; saute 2 min or until plantains are tender.
5. Drizzle with hot sauce. Serve (I served mine over jasmine rice) and top with cilantro.
Fat: 12.5 g (saturated, 4g)
Cholesterol: 81 mg
Iron: 4.8 mg
Sodium: 674 mg
Calcium: 38 mgOriginal recipe