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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Cuisine at Home Ingredients:
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 1/2 lbs pork tenderloin, 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:
1. Heat the oil and butter in a saute pan over med-high heat.
2. Add in pork and saute until brown on both sides, about 2 minutes per side.
3. Remove pork to a plate; set aside.
4. Sweat mushrooms, leeks, and carrot in the same pan over medium heat until softened, 3-4 minutes.
5. Stir in the flour and cook 1 minute.
6. Deglaze the pan with sherry, scraping up any bits on the bottom of the pan; reduce until evaporated.
7. Stir in cider and broth; bring to a boil.
8. Decrease heat to med-low; add pork with residual juices and 1 T thyme.
9. Simmer stew until thickened, 5 minutes; season with salt and pepper.
10. Serve stew with Apple-Potato Mash (they actually serve the stew over the mash).
11. Garnish each serving with diced apple and a sprig of thyme.
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