This delicious Pork and Mushroom stew can be ready in about 40 minutes. Because the pork tenderloin is so tender, it doesn’t need a low and slow braise. The sauce is packed with flavor from leeks, carrots, thyme, sherry (or white wine) and some apple cider. A splash of heavy cream gives a silky texture to the sauce, and it’s even better with mashed potatoes that has roasted garlic and chunks of apple.
I particularly like pairing pork with fruit– especially apples. This recipe is perfect for one of those nights when you don’t have a lot of time to prepare a meal (or, you’re just plain tired). This easy stew recipe is definitely a keeper! Here’s how:
Usually, I prefer to braise and cook my stews low and slow. But, this stew uses pork tenderloin, which is one of my favorite meats to cook with. It’s so tender, that you won’t need to braise for a long time.
Sear each piece of seasoned pork tenderloin chunks (dried well with a paper towel). Set aside.
Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.
Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.
Mashed potatoes sounded great, but adding some of the apple garnish into the potatoes sounded like a nice idea. After cooking some Yukon Gold potatoes (about 6 small), a food mill would make them even smoother.
…add some unsalted butter, cream cheese, milk, and a splash of heavy cream.
A roasted a head of garlic, was added about half of the potatoes…
…then the apple, for a little “crunch”. To the sauce, a splash of heavy cream adds a little richness.
Pork and Mushroom Stew with Potato and Apple Mash
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 ½ lb pork tenderloin trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
- 8 oz. cremini mushrooms quartered
- 1/2 cup leeks (or shallots); sliced
- ½ cup carrots diced (1 carrot)
- 2 Tbsp. all-purpose flour or more, if you want your sauce thicker
- ¼ cup dry sherry or white wine
- ¾ apple cider or apple juice
- 3 cup low-sodium chicken broth
- Salt and black pepper to taste
- 1 Tbsp. chopped fresh thyme optional
GARNISH:
- Diced Granny Smith apple
- Fresh thyme sprigs
Potatoes:
- 6 medium Yukon Gold Potatoes or Russets or Red potatoes
- 2 Tbsp butter
- 2 Tbsp cream cheese optional, but adds richness and creminess
- ¼ milk or half and half
- ¼ heavy cream optional, but adds richness and flavor (and calories)
- 2 cloves roasted garlic optional
Instructions
- Heat oil and butter in a sauté pan over medium-high. Add pork and sauté until brown on both sides, about 2 minutes per side. Remove pork to a plate; set aside.
- Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.
- Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated.Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and 1 Tbsp. thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper.
- Garnish each serving with diced apple and a sprig of thyme.
For the potatoes:
- Cook potatoes (I prefer to use Yukon Gold), until fork tender. Drain. Either mash, by hand, or use a food mill (my preference).Honestly, I don't really measure my mik/cream. I add a little at a time, until my potatoes are the creamy texture that I prefer.
- Add half the diced green apple and, for extra flavor, add some roasted garlic. Layer a bowl with potatoes and heap on some of that delicious stew.
Notes
Nutrition
Oh my gosh. This looks wonderful. I love apples with pork. Your home is one of my very favorite places to visit. Your weather sounds wonderful, but I live here in the west and we depend on your wonderful produce year round. Let's all hope for some moister (because I do like to eat):)
I'll hope for rain for you guys! It is FRIGID here so any rain would inevitably turn to snow, but it has been super dry recently. This stew would be much appreciated!
They look delicious..a must to try..Bookmarked
Aarthi
Debby, you should be really glad you're not down here…L.A. has had days in the high 80's. Not complaining but I too, wish for rain!
Wasn't initially excited by this title, but after reading about how easy it is, seeing the photos and recipe, it's going on my list of "to make" before "winter" ends. Perfect for chilly nights to come.
Yet another dish that my Daddy-o is going to love! You're magic, Debby!
My mouth is watering – this looks delish! Hope you had a great Christmas and New Year. Love Lucie xx
This looks like a great recipe. I like pork and apples together and this is quick enough to make on a week day after work. I live in Canada and our winter has been warmer than normal too. I'm enjoying the warm, sunny days but hope we get lots of spring rain for moisture for our farmers.
You are cooking up a storm on the last days of your vacation! Our weather has turned cold and rainy so comfort food like this is just what we want. I was just lamenting that I don't have many good pork recipes so am looking forward to trying this. Have a good weekend.
there's nothing better than combining fresh fruit with a nice piece of meat, the pork looks fantastic!
What a great pot of genuine comfort food! Love the addition of the apple for the crunch and then to serve it over garlic – I mean GARLIC mashed potatoes! WOW! It warms me up just thinking about it.