Pork, Port and Mushrooms

Believe it or not, the finished product is not sweet. I was as surprised as could be when I first tasted it.

 INGREDIENTS

½     cup whole wheat flour
1      teaspoon garlic powder
1      teaspoon dried oregano
1      pound pork sirloin, in 1 inch cubes
2      tablespoons olive oil
1      tablespoon butter or butter substitute
1 ¼  cups Emile's Port Wine or equivalent
1      medium white onion, diced
5      cloves garlic, minced
½     tablespoon dried oregano
½     tablespoon dried thyme
2      cups sliced Crimini mushrooms (1 package)

METHOD

In a medium bowl, combine the flour, garlic powder and teaspoon of dried oregano. Dredge the cubes of pork n this mixture and set aside.

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and combined. Add the onion and simmer for 5to 6 minutes until tender. Add the pork and, stirring often, brown on all sides, about 5 to 6 minutes. Add the minced garlic and cook for 1 minute. Add the port wine and spices, cover and simmer for 10 minutes.

Add the mushrooms, stir well, and cook for 4 to 5 minutes until the mushrooms are well cooked and tender. Remove from the heat and serve immediately either plain or over pasta noodles such as pappardella or egg noodles. The recipe will provide 3 to 4 servings or 6 to 8 over pasta.