Go Back
Print

Pork and Mushroom Stew with Potato and Apple Mash

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 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 583kcal
Author Debby - www.AFeastfortheEyes.net

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

Recipe adapted from Cuisine At Home Magazine