Pork Tenderloin and Mushroom Stew with Apple Potato Mash

By á-161741

Serve stew over Apple-Potato Mash (recipe below). Garnish each serving with diced apple and a sprig of thyme.

Ingredients

• 1 Tablespoon olive oil
• 1 Tablespoon unsalted butter
• 1-1/2 pound pork tenderloin, trimmed, cut into 2" pieces, dried with paper towels, seasoned with salt and black pepper
• 8 ounce cremini mushrooms, quartered
• 1/2 cup sliced leeks or shallots
• 1/2 cup diced carrot (1 carrot)
• 2 Tablespoons all-purpose flour
• 1/4 cup dry sherry or white wine
• 3/4 cup apple cider or juice
• 3/4 cup low-sodium chicken broth
• 1 Tablespoon minced fresh thyme
• Salt and black pepper to taste
• Diced Granny Smith apple
• Fresh thyme sprigs

Preparation

Step 1

Heat oil and butter in a saute pan or Dutch oven 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, 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 Tablespoon thyme. Simmer stew until thickened, 5 minutes. Season with salt and pepper. Serve stew over Apple-Potato Mash (recipe below). Garnish each serving with diced apple and a sprig of thyme. Apple-Potato Mash 2 pounds Yukon Gold potatoes, peeled and cubed 1 Granny Smith apple, peeled and cubed 1/2 cup half and half 4 Tablespoons unsalted butter Salt and white pepper to taste Boil potatoes and apple in a pot of salted water until tender, about 15 minutes; drain. Return potatoes to pot over medium heat to dry, 1 minute. Remove pot from heat; add half and half and butter. Mash mixture with a potato masher, then season with salt and white pepper