Mixed Mushroom and Pork Skillet Dinner
Ingredients
- 1 lb fresh portabellas and/or – shiitakes
- 3 T divided vegetable oil
- 1 lb pork tenderloin, cut in – 2-inch pieces
- 2 lg red and/or yellow peppers, – cut in 2-inch pieces
- 1 med onion, cut in 1-inch – pieces
- 1/2 t dried thyme leaves, crushed
- 1 t salt
- 1/4 t ground black pepper
- 3/4 c dry white wine or water
- 2 t cornstarch
Preparation method
- 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.
