Pasta with Pork, Peas and Peppers

Total time: 25 minutes
    Pork tenderloin can be cooked quickly while remaining tender. With frozen peas, this dish goes together quickly.

 Ingredients:

• 1 pork tenderloin, 12oz (360gr)
• 1/2 green pepper
• 3 shallots
• 1 cup (6oz, 180gr) peas, frozen, no sauce
• 1 tsp dried thyme
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tbs Dijon-style mustard
• 3/4 cup (6oz, 180gr) beef stock
• 2 tsp olive oil
• 2 tsp cornstarch dissolved in 1 tbs water
• 1 1/4 cup (4.1oz, 120gr) pasta, bite-size, penne, fusilli

 Instructions:

• Cook pasta according to package directions.  Drain.
• Slice pork into rounds about 1/2" (1cm) thick. 
• Roughly chop shallots and pepper.
• Heat oil in large nonstick skillet.  Add cumin, paprika, shallots, pepper, and sauté until tender, about 5 minutes.
• Move vegetables to the side, add pork slices and sauté 3 - 4 minutes per side.
• Add peas (no need to thaw first) thyme, mustard, beef stock, cover, reduce heat to low and simmer 10 minutes.
• Dissolve cornstarch in water, add to skillet and stir until thickened.
• Add pasta to skillet, stir well to combine and serve.