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Heat oil in a large high-sided skillet over
medium. Sprinkle pork with 1/2 teaspoon salt
and 1/2 teaspoon pepper. Add pork to pan; cook,
turning occasionally, until browned on all
sides and a meat thermometer inserted into
thickest portion registers 145°F, about 15
minutes. Remove pork from pan; keep warm.
Add mushrooms, onions, thyme, remaining 1/2
teaspoon salt, and remaining 1/4 teaspoon
pepper to pan; cook, stirring and scraping pan
to loosen browned bits from bottom of pan,
until vegetables are soft, about 7 minutes. Cut
pork crosswise into thin slices; serve with
mushrooms and onions.
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