Makes 4 servings.

2 fresh limes
1/4 c. 62%-less-sodium soy sauce
4 cloves garlic, crushed
1 tsp. oregano leaves
1/2 tsp. thyme leaves
Dash cayenne pepper
2 to 3 fresh parsley sprigs
1 bay leaf
1 lb. pork tenderloin, cut into 1 inch cubes
1 tbsp. olive oil
1 tsp. brown sugar
2 med. onions, each cut into 8 pieces and seeded
1 lg. red bell pepper, cut into 8 pieces
1 lg. green bell pepper, cut into 8 pieces

Remove peel form limes using vegetable peeler. Squeeze juice from limes. In small bowl, combine lime juice and peel, soy sauce, garlic, oregano leaves, thyme leaves, cayenne pepper, parsley and bay leaf; blend well. Place pork cubes in plastic bag or non-metal bowl. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 2 hours or overnight in refrigerator, turning pork several times.

Remove lime peel, parsley sprigs and bay leaf from marinade; discard. Remove pork from marinade, reserving marinade. Drain pork well. Heat oil in large skillet over high heat. Add brown sugar; stir until sugar is brown and bubbly. Add pork cubes; cook and stir about 5 minutes or until pork is browned. Reduce heat to low. Add onions, tomatoes, peppers and reserved marinade; simmer 10 to 15 minutes or until pork is tender.