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Pork & Mushroom Stew with Potato and Apple Mash

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This stew can be ready to enjoy in about 40 minutes, because the pork tenderloin is so tender, that 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. This recipe is adapted from Cuisine At Home Magazine.

Ingredients

HEAT:
1 Tbsp. olive oil
1 Tbsp. unsalted butter
1 1⁄2 lb. pork tenderloin, trimmed, cut into 2-inch pieces, dried with paper towels, seasoned with salt and black pepper
SWEAT:
8 oz. cremini mushrooms, quartered
1 ⁄2 cup sliced leeks or shallots
1 ⁄2 cup diced carrot (1 carrot)
2 Tbsp. all-purpose flour
DEGLAZE:
1 ⁄4 cup dry sherry or white wine
3 ⁄4 cup apple cider or juice
3 ⁄4 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

Nutrition Facts

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