Mushroom and Pork Skillet Dinner

1 pound fresh portobello and/or shiitake mushrooms
3 tablespoons vegetable oil
1 pound pork tenderloin, cut into 2-inch pieces
2 large red and/or yellow bell peppers, seeded and cut into 2-inch pieces
1 medium onion, cut into 1-inch pieces
2 teaspoons cornstarch
1/2 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 cup water
3/4 cup dry white wine or water

Trim and cut portobellos into large pieces; remove and discard shiitake stems and cut caps into halves; reserve mushrooms.

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

Add remaining 1 tablespoon oil to skillet; add peppers, onions and mushrooms; cover and simmer 10 minutes until vegetables are tender.

In a small bowl, combine cornstarch, thyme, salt and pepper with 3/4 cup water; stir into mushroom mixture along with 3/4 cup wine or water. Cook, uncovered, stirring often, 3 to 4 minutes until sauce is clear and slightly thickened. Return pork to skillet; heat only until hot. Makes 4 servings.

Pam
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