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Pork Stew with Mushrooms

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Ingredients

  • HEAT:
  • 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
  • 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

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 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.

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.

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