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Ingredients
- HEAT:
- .5 TBS olive oil
- 7g butter
- 227 g (~.5 lb) pork tenderloin, cut into 2" pieces, seasoned with salt and pepper
- SWEAT:
- 229 g (~8 oz) cremini mushrooms, quartered
- 70g (~.25) cup shallots, sliced
- 1 TBS flour
- DEGLAZE:
- 1 fl oz dry sherry or white wine
- 3 fl oz white grape juice or apple cider
- 3 fl oz chicken broth (made with 1 TBS Better Than Bouillon)
- .5 TBS chopped thyme
- Kosher salt and black pepper to taste
Preparation
Step 1
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.
2. Sweat mushrooms and shallot in same pan over medium heat until softened, 3–4 minutes. Stir in flour and cook 1 minute.
3. Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in juice 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.
To make two 600 calorie servings, serve with mashed potatoes (422g Yukon gold potatoes, 2 TBS cream, 100g butter).