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Mixed Mushroom and Pork Skillet Dinner
| Mixed Mushroom and Pork Skillet Dinner |
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| 1 lb |
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fresh portabellas and/or shiitakes |
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| 3 Tbs |
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divided vegetable oil |
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| 1 lb |
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pork tenderloin, cut in 2-inch pieces |
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| 2 |
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lg red and/or yellow peppers, cut in 2-inch pieces |
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| 1 |
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med onion, cut in 1-inch pieces |
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| 1/2 tsp |
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dried thyme leaves, crushed |
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| 1 tsp |
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salt |
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| 1/4 tsp |
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ground black pepper |
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| 3/4 cup |
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dry white wine or water |
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| 2 tsp |
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cornstarch |
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| 1 |
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. |
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To the skillet, add remaining 1 tablespoon oil; add peppers, onion and prepared mushrooms; cover and simmer until vegetables are tender, about 10 minutes. |
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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. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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451.89 |
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| Calories From Fat (43%) |
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194.58 |
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% Daily Value |
| Total Fat 21.49g |
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33% |
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| Saturated Fat 4.59g |
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23% |
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| Cholesterol 119.85mg |
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40% |
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| Sodium 672.60mg |
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28% |
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| Potassium 1158.01mg |
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33% |
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| Carbohydrates 15.34g |
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5% |
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| Dietary Fiber 3.38g |
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14% |
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| Sugar 6.47g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 11.97g |
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| Protein 42.68g |
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85% |
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| Recipe Type |
| Main Dish, Meat |
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| Recipe Source |
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Source: The Mushroom Council
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