Mushroom and Pork Skillet Dinner

We like to serve this with brown rice or pasta, but cheese grits would be good if you have the time. Don’t forget the House salad to round out your meal.

1/2 cup all- purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dry mustard powder
1 lb pork tenderloin, cut in 1 1/2 cubes
3 Tbs vegetable oil, divided
1 lb crimini mushrooms, quartered or halved
1 large red or yellow pepper, cut in 2-inch pieces
1 medium onion, cut in 1-inch pieces
1/4 cup dry white wine
1 1/2 cup chicken broth, divided
1 pinch dried thyme leaves, crushed
1 tsp salt
1/4 tsp ground black pepper
1 Tbsp cornstarch

1. In a zip-top bag, combine the flour, salt, pepper, and dry mustard. Add the pork cubes a few at a time, shake to coat, and remove to a plate.
2. When all the pork has been floured, heat 2 Tbsp. of oil in a large non-stick skillet. Working in batches so as not to crowd the pan, brown the pork on all sides. Remove to a plate.
3. Add the remaining oil to the skillet and toss in the mushrooms, peppers, and onions. Cover and cook until just barely tender, stirring occasionally. Uncover, and add the wine. Cook the vegetable mixture a couple of minutes to reduce the wine, then add 1 cup of the chicken broth.
4. In a small bowl, combine the remaining ingredients and stir well to dissolve the cornstarch. Add to the skillet and bring to a boil, stirring almost constantly until thickened. Return the pork to the pan and reduce the heat to low and cover. Simmer a few minutes, stirring a couple of times, until the pork is heated through but the vegetables are not mushy.

Servings: 4

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