- 2 lbs pork tenderloin, cut into bite-sized pieces
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 1/2 tsp black peppercorns
- 1 cup low-sodium chicken stock
- 1/2 cup rice vinegar
- 1/2 cup distilled white vinegar
- 1/2 cup fresh squeezed lime juice
- 8 garlic cloves, crushed or 1 Tbsp garlic powder
- 1 bay leaf
Heat a large nonstick skillet over medium heat and coat with cooking spray.
Add pork and cook 5 minutes, browning on all sides.
Add soy sauce, water, peppercorns, vinegars, lime juice, broth, garlic and a bay leaf.
Bring to a boil.
Cover, reduce heat and simmer 1 hour or until pork is tender.
Uncover and increase heat to medium-high; simmer 20 minutes or until liquid is slightly thickened.
Discard bay leaf.
Serve with rice.
Remind your guests that there are whole peppercorns in the entree and to be cautious when eating.