Pork & Mushroom Stew (600 Calories)

By Chez_Alexander

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

Details

Servings 2

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).