Warm Pork Fajita Salad

• 1 cup lime juice
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup reduced-sodium soy sauce
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon Liquid Smoke, optional
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground ginger
• 1/4 teaspoon hot pepper sauce
• 1 pound boneless pork loin, trimmed and cut into thin strips
• 1 large onion, sliced
• 1 medium green pepper, cut into strips
• 1 medium sweet yellow pepper, cut into strips
• 1 tablespoon lemon juice
• 6 cups torn romaine
• 12 cherry tomatoes, quartered

1. In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Set aside 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally.
2. Drain pork, discarding marinade. Heat reserved marinade in a large skillet over medium-high heat. Add the pork, onion and peppers; stir-fry for 3-4 minutes or until pork is no longer pink. Drizzle with lemon juice. Remove from the heat.
3. Arrange lettuce on four individual plates; top with meat mixture and tomatoes.

lime juice, chicken broth, soy sauce, garlic, canola oil, sugar, liquid smoke, ground cumin, oregano, ground ginger, hot pepper sauce, pork loin, onion, green pepper, sweet yellow pepper, lemon juice, torn romaine, tomatoes

Taken from www.tasteofhome.com/recipes/warm-pork-fajita-salad/ (may not work)