Mixed Mushroom And Pork Skillet Dinner

By á-170456

Ingredients

• 1 pound fresh portabellas and/or shiitakes
• 3 tablespoons vegetable oil divided
• 1 pound pork tenderloin cut 2" pieces
• 2 large red and/or yellow peppers cut 2" pieces
• 1 medium onion cut 1" pieces
• 1/2 teaspoon dried thyme leaves crushed
• 1 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 3/4 cup dry white wine or water
• 2 teaspoons cornstarch

Details

Servings 4

Preparation

Step 1

Trim and cut portabellas in large pieces; remove and discard shiitake stems and cut caps in halves; reserve.

In a large nonstick skillet, over medium heat, heat 2 tablespoons oil until hot. Add pork; cook, stirring frequently, until it loses its pink color, 8 to 9 minutes; remove to plate and keep warm.

To the skillet, add remaining 1 tablespoon oil; add peppers, onion and prepared mushrooms; cover and simmer until vegetables are tender, about 10 minutes.

In a small bowl, combine cornstarch, thyme, and the salt and pepper with 3/4 cup water; stir into mushroom mixture along with the wine. Cook uncovered, stirring often, until sauce is clear and slightly thickened, 3 to 4 minutes.

Return pork to skillet; heat only until hot. If desired, sprinkle with chopped parsley and serve over noodles.

This recipe yields 4 servings.