1/4 cup lime juice 1/4 cup chicken broth 1/4 cup 62%-less-sodium soy sauce 1 teaspoon sugar 3/4 teaspoon ground cumin 1/2 teaspoon oregano
crushed 1/4 teaspoon ground ginger 1 tablespoon vegetable oil 1 teas poon liquid smoke 1/4 teaspoon hot pepper sauce 2 cloves garlic
crushed 1 pound boneless pork loin
cut into 2x1/2-inch strips 1 large onion
sliced 1 large green bell pepper
cut into thin strips 1 tablespoon lemon juice Nappa cabbage leaves OR romaine lettuce leaves 12 cherry tomatoes
In jar with tight-fitting lid, combine first 11 ingredients; shake well. Place pork strips in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 30 minutes or up to 2-3 hours in refrigerator, turning pork several times. Remove pork from marinade, reserving 2 tablespoons marinade. Heat reserved marinade in 12-inch skillet over medium-high heat. Add pork strips, onion, and green pepper; stir-fry 3-4 minutes or until pork is tender. Drizzle lemon juice over pork and vegetables; remove from heat. Line 4 individual salad plates with cabbage leaves. Spoon hot pork-vegetable mixture over cabbage-lined plates. Garnish with cherry tomato halves.