1 lb. fresh mushrooms
3 tablespoons vegetable oil
1 lb. pork tenderloin, cut into 2-inch pieces
2 large red and-or yellow bell peppers, cut into 2 inch pieces
1 medium onion, cut into 1-inch pieces2 teaspoons cornstarch
1/2 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup dry white wine or water
chopped parsley and-or a sprig of fresh thyme for optional garnish
Hot cooked noodles(optional)
Trim and cut mushrooms into large pieces. In a large skillet, over medium heat, heat 2 tablespoons oil until hot. Add pork; cook, stirring frequently, until it loses its pink color, 8-9 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 veggies are tender, about 10 minutes. In a small bowl, combine cornstarch, thyme, 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, 3-4 minutes. Return pork to skillet; heat only until hot. If desired, serve over noodles, sprinkle with chopped parsley and garnish with fresh thyme. Makes four servings.
