- 4
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
- GARNISH:
- Diced Granny Smith apple
- Fresh thyme sprigs
Preparation
Step 1
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.
Nutrition Information
Per serving: 332 cal; 12g total fat (4g sat); 119mg chol; 133mg sodium; 15g total carbs; 2g fiber; 39g protein