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1 lb fresh portabellas and/or shiitakes
3 Tbs 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 tsp dried thyme leaves, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 cup dry white wine or water
2 tsp cornstarch
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.
Servings: 4
3 Tbs 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 tsp dried thyme leaves, crushed
1 tsp salt
1/4 tsp ground black pepper
3/4 cup dry white wine or water
2 tsp cornstarch
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.
Servings: 4