This delicious pork and mushroom stew can be ready in about 40 minutes. Because the pork tenderloin is already 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.
Course main
Keyword pork, pork stew with mushrooms and apples, pork tenderloin
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4servings
Calories 583kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
1Tbsp.olive oil
1Tbsp.unsalted butter
1 ½lbpork tenderlointrimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
8oz.cremini mushroomsquartered
1/2cupleeks (or shallots); sliced
½cupcarrotsdiced (1 carrot)
2Tbsp.all-purpose flouror more, if you want your sauce thicker
¼cupdry sherry or white wine
¾apple cider or apple juice
3cuplow-sodium chicken broth
Salt and black pepper to taste
1Tbsp.chopped fresh thymeoptional
GARNISH:
Diced Granny Smith apple
Fresh thyme sprigs
Potatoes:
6medium Yukon Gold Potatoesor Russets or Red potatoes
2Tbspbutter
2Tbspcream cheeseoptional, but adds richness and creminess
¼milkor half and half
¼heavy creamoptional, but adds richness and flavor (and calories)
2clovesroasted garlicoptional
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.