Warm Fajita Salad

1 cup lime juice
1/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
1 tablespoon vegetable 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

In a large resealable plastic bag, combine the lime juice, broth, soy sauce, garlic, oil, sugar and seasonings. Reserve 2 tablespoons; cover and refrigerate. Add pork to remaining marinade; toss to coat. Cover and refrigerate for 30 minutes to 3 hours, turning occasionally.

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. Arrange lettuce on four individual plates; top with meat mixture and tomatoes. Makes 4 servings.