1/2 C. chopped onion
1/2 C. fresh orange juice
2 tsp. fresh lemon juice
3 garlic cloves, chopped
1 bay leaf
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
15 ounces lean boneless pork loin, cut into 1-inch cubes
Fresh cilantro sprigs, to garnish

To prepare marinade, in gallon-size sealable plastic bag, combine onion, orange and lemon juices, garlic, bay leaf, oregano, cumin and pepper; add pork. Seal bag, squeezing out air; turn to coat pork. Refrigerate at least 2 hours or overnight, turning bag occasionally. Preheat oven to 325o F. Spray 1-quart baking dish with nonstick cooking spray. Transfer pork mixture to prepared baking dish; bake, covered, 3 hours, until pork is very tender. Remove and discard bay leaf. Serve pork mixture garnished with cilantro sprigs.

Yield: 4 servings
Calories: 179
Fat: 6g
Fiber: 0g