Pork Tenderloin StirFry

A colorful stir-fry with pork, tri-color peppers, and portabella mushrooms that is served over rice.

Ingredients:

• 3/4-1 lb. pork tenderloin
• 1.5 peppers (green, yellow, red)
• .5 bunch broccoli
• 1 large portabello mushroom
• 1 bunch green onion
• .5 cup salad oil (or olive oil)
• 1/3 cup dark soy sauce
• 2 Tbsp. worcestershire sauce
• 1 Tbsp. dried mustard
• 2 cloves garlic, chopped
• 1 can beef broth
• 1 Tbsp. cornstarch
• RICE:
• 1 cup rice (optional 3/4 cup white, 1/4 cup wild)
• 2 cups water
• 1 Tbsp. butter
• 1 tsp. salt

Directions:

Prepare rice. Combine rice, water, butter and salt in a 2 quart casserole. Cover, and microwave on high for 5 minutes, then on med-low for 20 minutes. Combine the oil, soy sauce, Worcestershire, mustard, and garlic in bowl. Slice tenderloin into medallions. Place tenderloin in bowl of marinade and let set for 30 minutes to 1 hr at room temperature. In the meantime, slice peppers into strips. Separate broccoli into florets. Slice green onion and Portobello mushroom. Heat the skillet on high flame. Use slotted spoon to transfer tenderloin from bowl to skillet. Stir fry tenderloin for approx 3-5 minutes. Remove from skillet. Add vegetables to skillet. Add marinade as needed to stir-fry vegetables until tender (approx 5 minutes). Combine cornstarch with 1/2 can beef broth (undiluted). Add to vegetables in skillet. Add tenderloin. Stir mixture until thickened. Serve over cooked rice.

Number of Servings: 3-4