Pasta with Pork, Peas & Peppers; Understanding Loss Recipe

Ingredients

• Pork with Peas and Pasta
• 1 pork tenderloin, 12oz (350gr)
• 1/2 green pepper
• 3 shallots
• 1 cup 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 pasta, bite-size, penne, fusilli
View Full Recipe at Thyme for Cooking, the Blog