Mixed Mushroom and Pork Skillet Dinner
	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     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. 2 To the skillet, add remaining 1 tablespoon oil; add peppers, onion and prepared mushrooms; cover and simmer until vegetables are tender, about 10 minutes. 3 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    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   451.89   Calories From Fat (43%)   194.58       % Daily Value Total Fat 21.49g   33%   Saturated Fat 4.59g   23%   Cholesterol 119.85mg   40%   Sodium 672.60mg   28%   Potassium 1158.01mg   33%   Carbohydrates 15.34g   5%   Dietary Fiber 3.38g   14%   Sugar 6.47g       Sugar Alcohols 0.00g       Net Carbohydrates 11.97g       Protein 42.68g   85%      Recipe Type Main Dish, Meat    Recipe Source Source: The Mushroom Council

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