Pork and Mushroom Stew

By Nemo

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

Ingredients

• 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 (optional):
• Diced Granny Smith apple
• Fresh thyme sprigs

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.

Optionally, garnish each serving with diced Granny Smith apple and a sprig of thyme.