Ingredients
1 pound pork tenderloin, cut into 1-inch cubes1/2 teaspoon salt1/2 teaspoon pepper5 tablespoons all-purpose flour, divided1 tablespoon olive oil16 ounces assorted frozen vegetables1-1/2 cups reduced-sodium chicken broth2 garlic cloves, minced2 teaspoons stone-ground mustard1 teaspoon dried thyme2 tablespoons water
Preparation
Sprinkle pork with salt and pepper; add 3 tablespoons flour and toss to coat. In a large skillet, heat oil over medium heat. Brown pork. Drain if necessary. Stir in vegetables, broth, garlic, mustard and thyme. Bring to a boil. Reduce heat; simmer, covered, until pork and vegetables are tender, 10-15 minutes.
In a small bowl, mix remaining flour and water until smooth; stir into stew. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
