1 pound boneless pork tenderloin
1 tablespoon vegetable oil
1/4 cup crushed red pepper, crushed
1/4 cup chopped onion
1/4 cup olive oil
1/2 pound fresh mushrooms, sliced
1/2 pound celery, diced
1 large onion, halved
1 1/2 cups minced green bell pepper
2 cups fresh mushrooms, sliced
2 tablespoons chopped fresh parsley
Heat oil in a large nonstick skillet over medium heat. Stir in brown pepper and saute for 5 minutes, stirring occasionally. Add onion, olive oil, mushrooms and celery; cook over medium heat for 5 minutes. Add bell pepper, mushrooms and celery; cook for 5 minutes.
Food the pork loin in a large pot with olive oil, salt, pepper and green pepper.
Place pork into the pot and arrange mushrooms on top. Heat olive oil in a medium saucepan over medium heat. Add hot water to make a gravy, and stir as necessary. Cover and simmer for several minutes, stirring occasionally, until all vegetables are tender.
Remove pork from the pan and sprinkle with mushroom/chile sauce. Place on a dish or plate and top with mushrooms and bell pepper. Sprinkle the parsley over the pork.