Pork and Mushroom Stew

By DebCooks

Great tasting stew served on mashed potatoes.

Ingredients

• 1 T olive oil
• 1 T unsalted butter
• 1 1/2 lb pork tenderloin, trimmed, cut into 2 inch pieces, dried with paper towels, and seasoned with salt and pepper.
• 8 oz cremini mushrooms, quartered
• 1/2 c sliced leeks or shallots
• 1/2 c diced carrot
• 2 T flour
• 1/2 c dry sherry or white wine
• 3/4 c apple cider or juice
• 3/4 c chicken broth
• 1 T minced fresh thyme
• salt and pepper to taste

Preparation

Step 1

Heat oil and butter in a saute pan over medium-high heat. Add pork and saute 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 about 3-4 minutes. Stir in flour and cook 1 minute. Deglaze the pan with sherry, scraping up any bits on the bottom of the 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 T thyme. Simmer stew until thickened, 5 minutes; season with salt and pepper. Serve stew over mashed potatoes.