Quick and simple. For the pork I used a lean tenderloin which I cut into slices about half an inch thick and then cut each slice into quarters. Use mushroom if you can – Pacific brand sells it in a carton, Kallo makes a gluten free stock cube and Better Than Bouillon does a powder. I served it over polenta.
2 tbsp. olive oil
1 medium onion – diced
1 large clove of garlic – grated
1 pork tenderloin – sliced into 1/2 inch slices then quartered
8 oz. sliced baby bella mushrooms
6 oz. frozen peas
1 cup of mushroom or chicken broth (add more if needed)
Heat 1 tbsp of oil in a Dutch oven/Le Creuset casserole dish. When nice and hot tip in the onion and let soften and brown, then add the garlic and cook for a few more minutes. Remove and put aside.
Pour in the second tbsp. of oil and when sizzling add the pork pieces and sear on all sides.
Tip the onion mixture back into the pan, pour in the broth, add the mushrooms and peas bring to a boil then turn down the heat and simmer for 25 minutes.