Pork Stew with Mushrooms

Pork Stew with Mushrooms
Pork Stew with Mushrooms

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Ingredients

  • When time is limited, pork tenderloin is an ideal option for stews. Because it’s already tender, it doesn’t require hours of braising.

  • Total time: 30 minutes

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: