Portion Size: ½ c. pork mixture, ½ c. noodles

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 ½ lbs. boneless pork	Trim all visible fat. Cut across the grain into ½ inch size pieces
1 tablespoon oil
2 large onions	Wash, slice and separate into rings
½ teaspoon garlic powder	Or use 1 glove, minced
2 (16 oz.) can tomatoes, cut up
2 teaspoons instant chicken bouillon granules
2 teaspoons dried thyme, crushed
6 oz. can mushrooms, drained	Or 1 (6 oz.) package, fresh sliced mushrooms
½ cup pitted, sliced olive	(optional)
2 tablespoons, dried parsley flakes	Or ¼ cup chopped fresh parsley
2 tablespoons flour
½ cup water
4 cups. Hot cooked noodles	May use high fiber noodles. Prepare according to directions on package.

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	In a large skillet brown half of the pork in hot oil over medium high heat. Remove from heat.
2	Brown remaining pork with onion rings and garlic.  Return all pork to skillet
3	Stir in un-drained tomatoes, bouillon granules, thyme, mushrooms, olives and parsley. Cover. Bring to boil; reduce heat. Simmer 45 minutes or until meat is tender.	Minimum Cooking until internal temperature reaches 145 degrees for 15 seconds.
4	In small bowl, combine water and flour.  Stir into mixture. Cook and stir until thick and bubbly. Serve hot over noodles.