Sautéed Pork and Mushrooms in a Skillet

Ingredients

• 2 ½ pounds pork tenderloin, cut into 1-inch pieces
• 2 large onions, chopped
• 1 red bell pepper, diced
• 2 (15 ounce) cans diced tomatoes
• 1 (15 ounce) can chicken broth
• 2 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ½ teaspoon dry mustard
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 (16 ounce) package sliced fresh mushrooms
• 2 tablespoons water
• 1 tablespoon cornstarch

Step 1

Gently heat a large skillet over medium-high heat. Toss in the pork and cook it until it’s nicely browned, about 6 to 7 minutes, then transfer it to a plate. In the same skillet, add the onions and peppers and cook them until they start to brown, which should take around 6 to 8 minutes. Next, stir the pork back in along with the diced tomatoes, chicken broth, and garlic.

Step 2

Sprinkle in the vinegar, garam masala, curry powder, salt, black pepper, cumin, mustard, basil, and oregano, then let everything simmer gently for about 10 minutes. After that, add the mushrooms and continue to simmer for another 10 minutes or so.

Step 3

In a small bowl, mix together the water and cornstarch until smooth, then pour it into the skillet. Cook and stir until the sauce thickens, which should take 2 to 3 minutes. Give it a taste and adjust the seasoning if needed before serving.