Lime Pork with Peppers & Onions

Ingredients
* 2 medium limes
* 1/4 cup reduced sodium soy sauce (plus additional if needed)
* 4 garlic cloves, minced
* 1 tsp dried oregano
* 1/2 tsp dried thyme
* 1/8 tsp cayenne pepper
* 1-1.5 lbs pork loin, cut into 1 inch cubes
* 1 bay leaf
* 1 tbsp olive oil
* 1 tsp brown sugar
* 2 medium onions, cut into chunky pieces
* 2 bell peppers (colors of your choosing) cut into chunky pieces

Directions
1. Finely zest both limes.  Then cut and juice the limes into a 1 or 2 cup measuring cup.  Add into the measuring cup the zest, soy sauce, garlic, oregano, thyme.  Add additional soy sauce to bring your total marinade mixture to 3/4 cup.  Mix well.
2. Pour 1/2 cup of the marinade into a large resealable plastic bag, then add the pork. and bay leaf.  Massage to combine and distribute the marinade.  Reserve the remaining marinade to use when cooking.  Refrigerate the pork for at least 2 hours or overnight.
3. When ready to cook - drain the pork and discard the bay leaf and marinade. In a large non-stick skillet heat the oil over medium-high heat.  Add the brown sugar and stir until bubbly.  Add the meat, cook and stir for 3-4 minutes or until browned.  Reduce the heat, add the onions and peppers and reserved marinade.  Cook, uncovered, for 10 minutes or until vegetables are tender and pork is cooked through. Serve!

Notes
Delicious! I marinated this overnight and then dinner swiftly came together!  Love that!  Liam, usually one of my pickier eaters, took one bit and asked if he could bring the leftovers to school for lunch!  His comment was followed by Ryan and Owen also thoroughly enjoying it!  Keeper status for sure!!! And I wrestled Liam for the leftovers...he got mostly the pork and I took mostly peppers and onions.  We were both happy!

One thing to note is too keep an eye on the pork while it cooks.  You don't want to cook it too long as pork has a tendency to get dried out. Remember...this is a QUICK dinner! It seemed very odd that it called for 1 teaspoon of brown sugar, but I included it and will continue to do in the future. I used one yellow and one orange pepper.  When preparing the peppers and onions keep them uniform in size so they cook in the same amount of time. Also - watch this video I prepared on a tip about how to cut your peppers!  It is one of my favorite cooking tricks I learned from my mom!