1poundCrimini or Button mushrooms,washed and dried, thinly sliced
¼cupmedium dry sherry
1½poundspork tenderloin,cut into bite-sized pieces
⅓cupvegetable or meat stock
salt and freshly ground black pepper
Sauté the onions. Coat the bottom of a large sauté pan (12 inch, at least) with olive oil and place it over medium-high heat. Add the onions and garlic to the pan. Cook, stirring from time to time, until the onions are soft and slightly golden, about 7 minutes.
Sauté the mushrooms and deglaze. Add a bit more oil, to be sure the bottom of the pan is well coated, turn the heat to high and add about half of the mushrooms. Once they begin to brown, add the other half, and continue to sauté until they're all golden and tender, about 10 minutes total. Now deglaze the pan by drizzling the sherry over the mushrooms and quickly stirring with a flat-edged spatula, scraping anything that’s stuck to the bottom off and back into the mixture. Stir in the tarragon and thyme.
Add the pork and cook. Season the pieces of pork with salt and pepper and add them to the pan. Mix and add the stock. Once the pieces are cooked through — about 5 minutes — add the peas.