Categories: Main Dish, Pork, Stew
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 1/2 lbs pork tenderloins, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and pepper
- 8 ounces cremini mushrooms, quartered
- 1/2 cup sliced leeks or 1/2 cup shallot
- 1/2 cup diced carrot (1 carrot)
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry or 1/4 cup white wine
- 3/4 cup apple cider or 3/4 cup apple juice
- 3/4 cup low-sodium chicken broth
- 1 tablespoon minced fresh thyme
- salt
- black pepper
- diced granny smith apple
- fresh thyme sprig
Directions
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Heat the oil and butter in a saute pan over med-high heat.
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Add in pork and saute until brown on both sides, about 2 minutes per side.
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Remove pork to a plate; set aside.
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Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.
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Stir in the flour and cook 1 minute.
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Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
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Stir in cider and broth; bring to a boil.
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Decrease heat to med-low; add pork with residual juices and 1 T thyme.
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Simmer stew until thickened, 5 minutes; season with salt and pepper.
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Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).
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Garnish each serving with diced apple and a sprig of thyme.