Braised Pork Stew

• 1 pound pork tenderloin, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons all-purpose flour, divided
• 1 tablespoon olive oil
• 16 ounces assorted frozen vegetables
• 1-1/2 cups reduced-sodium chicken broth
• 2 garlic cloves, minced
• 2 teaspoons stone-ground mustard
• 1 teaspoon dried thyme
• 2 tablespoons water

1. 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.
2. 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.

pork tenderloin, salt, pepper, flour, olive oil, frozen vegetables, chicken broth, garlic, stoneground mustard, thyme, water

Taken from www.tasteofhome.com/recipes/braised-pork-stew/ (may not work)