Ingredients
The following ingredients have 5 Servings
- olive oil for the pan
- 1½ cups diced onion (bite-sized pieces),
- 1 tablespoon minced garlic
- 1 pound Crimini or Button mushrooms, (washed and dried, thinly sliced)
- 2 teaspoons dried thyme
- 1 teaspoon dried tarragon
- ¼ cup medium dry sherry
- 1½ pounds pork tenderloin, (cut into bite-sized pieces)
- ⅓ cup vegetable or meat stock
- 1⅓ cup frozen peas, (thawed)
- salt and freshly ground black pepper
Instruction
- Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
- Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that’s stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
- Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through — about 5 minutes — add the peas.
- Season and serve. Season generously with salt and pepper to taste. (Here's How to Season to Taste.) Serve over rice, pasta or a toasted baguette.
